top of page

Sud'n'Sol Tabbouleh with Grilled Veggies and Saffron-Lemon Dressing

Tabbouleh, a bountiful dish from the Middle East that’s fit for a prince

A recipe straight from 1001 Nights…

Ingredients (serves 4)

150 g S'n'S grilled sweet pepper strips

150 g S'n'S grilled courgette ribbons

150 g S'n'S grilled aubergine ribbons

150 g S'n'S grilled carrot ribbons Tabbouleh 200 g fresh flat-leaf parsley, chopped 30 g fresh mint, chopped

100 g pre-cooked bulgur

Juice of 2 lemons

2 finely chopped spring onions

50 ml fruity extra-virgin olive oil

Salt 1-2 tsp ras el hanout spice mix to taste

Saffron-Lemon Dressing: 150 g Greek-style full-fat yoghurt

50g sliced shallots (Ardo)

Juice of 1 lemon, zest of ½ lemon

A few threads of saffron


Olive oil

Finishing & seasoning

100 g pomegranate seeds

Fresh mint Lemon



  1. Tabbouleh: Coarsely chop the parsley & mint. Mix with the pre-cooked bulgur and the spring onion. Season with lemon juice, olive oil and a little salt. Add a little ras el hanout to taste (optional).

  2. Saffron-lemon dressing: Soak the saffron in a little warm water. Mix with the yoghurt, olive oil, shallots and lemon zest. Season with salt and lemon juice to taste.

  3. Transfer plenty of tabbouleh to a deep plate and garnish with the grilled sweet peppers and the carrot, courgette and aubergine ribbons.

  4. Sprinkle with pomegranate seeds and sumac.

  5. Finish with a little mint and lemon wedges on the side.

  6. Serve the saffron-lemon dressing on the side.




bottom of page