Tabouleh with cranberries en walnuts.

Recipe by Damaris Beems
0.0 from 0 votes
Course: SaladCuisine: Lebanese, Arabic




Cooking time


Total time



Tabbouleh is really one of the great classics in Lebanese cuisine. There are of course variations on the theme and this is one of them. Incredibly soft in taste, surprising with its different flavors that are incorporated. A feast for the eyes and the other senses.


  • 100 gram fine bulgur

  • 100 gram Walnuts

  • 1 yellow chili peper

  • 4 spring onions

  • 1 bouquet flat parsley and and 1 bouquet of fresh cilantro

  • 0,5 bouquet fresh mint

  • 100 gram dry cranberries

  • 1 Lemon

  • 50 ml olive oil

  • 2 table spoon date syrup

  • 2 tea spoon pul biber/round dry chili peppers

Cooking time

  • Put the bulgur in a bowl and cover with warm water. Let it soak for 10 minutes.
    Cut the spring onions.
    Toast the walnuts in a dry frying pan until they release their delicious scent.
    Finely chop the leaves of the fresh herbs, not too fine.
  • Make a dressing of the lemon juice, olive oil, date syrup and pul biber. Bring it to taste with salt and pepper.
  • Squeeze the bulgur if there is still water in it. Break the walnuts into small pieces. Now mix it all nicely together and serve.

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