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Our Moroccan plates: Lola’s Tabbouleh

30 minutes


4 people

I spent two wonderful years in Morocco and loved eating these dishes, whilst Lola’s father was a Pied-Noir and instilled in her a love of Maghrebian foods, flavours and culture. Today, this is a frequent introductory plate for ourselves and friends as they arrive, especially when the rich afternoon light is pouring into the garden illuminating the Bougainvillea that hangs languorously from the roof.  

This recipe is part of a 5 set of recipe’s that will complement each other for any ocasion, so you will have plenty of options for appetizers:
1. Falafel
2. Babaghanoush
3. Hummus
4. Pita Bread, or Batbout

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Adjust Servings
5 small bunches of flat leaf parsley
1 small bunch of peppermint
3 plum tomatoes
3x medium sized red onions
100g raisins
200g cooked and peeled chick peas
100g couscous


Pick the parsley leaves. Wash and dry thoroughly. Chop into pieces that retain colour though small enough not to make you choke as it will be eaten raw.
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Pick the mint leaves. Wash and dry thoroughly. As parsley leaves.
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Soak the raisins in water.
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Peel the cooked chick peas.
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Cut the tomatoes in half, deseed though leave the skins on and cut the flesh into 4mm squares.
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Peel the red onion and chop finely.
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We use couscous as bulgar wheat is often difficult to source.
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Cover couscous with boiling water and cover the bowl. In twenty minutes it will be ready and just use a fork to break everything up.
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Mix all ingredients together.
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If you are eating immediately, season with salt, pepper, lemon juice and a splash of olive oil. Otherwise the above seasoning will cause a discoloration.
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All our Moroccan plates can be made in advance and kept in the refrigerator, so you can spread the preparation time over a couple of days prior to the actual lunch or dinner.

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