Sweet tabbouleh from Cyril Lignac:an original and gourmet recipe with seasonal fruits

Summer is the perfect season to make easy recipes , lightweight and tasty like tabbouleh . This traditional dish from Lebanon, based on bulgur, vegetables and herbs, pleases for its freshness and flavors. It comes in a thousand ways, both savory and sweet. It is as good with just fresh herbs as it is with prawns or fresh fruit. It's a good thing because on the market stalls the seasonal fruits bursting with sunshine are in abundance and inspire many cooks. The proof chef Cyril Lignac shared on RTL an original recipe:a sweet tabbouleh .

Chef Cyril Lignac's tips for preparing a good sweet tabbouleh

As usual, chef Cyril Lignac delivers his culinary tips to facilitate the preparation of dishes or simply to make them tastier. For his sweet fruit tabbouleh, he mixes semolina with olive oil, honey and syrup . The latter is prepared with water and sugar but he advises to also add rose water or orange blossom. This mixture will give the taste to the tabbouleh.

Moreover, in this recipe Cyril Lignac suggests to add a little whipped cream , next to the dish, for gluttony.

Chef Cyril Lignac's sweet fruit tabbouleh recipe

For 4 people you will need:

• 200 g of raw fine semolina for couscous
• 10 cl of olive oil
• 1 tablespoon of honey
• 10 cl of water
• 10 cl of sugar
• Rose water or orange blossom water
• 1 lemon
• Seasonal fruits:2 apricots, 1 peach, 6 cherries, some grapes, raspberries and strawberries.
• A handful of almonds
• A bunch of fresh mint
• Fresh cilantro

Preparation steps:

1. In a saucepan, prepare the syrup by mixing the water and sugar. Add two teaspoons of rose or orange blossom water. Heat for 5 minutes.
2. In a dish add the raw semolina. Add olive oil, honey and mix with your hands.
3. Pour the syrup over the semolina and if necessary add a drizzle of hot water. Film the dish directly with cling film. With this technique, the heat will cause the semolina to swell.
4. Let it swell for 15 to 20 minutes.
5. Meanwhile, wash all the fruit and cut it into pieces. Be sure to remove any seeds or pits.
6. With a fork, fluff the semolina. Add lemon zest then the citrus juice.
7. Add the pieces of fresh fruit.
8. Crush the almonds, chop the mint and coriander, then add them to the mixture. Mix the tabbouleh again.
9. Optional:place a little whipped cream next to the dish for a touch of indulgence as we like them.
   Taste!

Also read:

Zucchini tart by Cyril Lignac:the ultra-gourmet recipe to make all summer long

Apricot crumble by Cyril Lignac:the gourmet recipe with good seasonal products!

Cyril Lignac's rice pudding:his ultra creamy recipe with a sensational taste