Cyril Lignac's Sweet Tabbouleh: A Gourmet Twist on a Lebanese Classic with Seasonal Fruits

Summer calls for easy, light, and flavorful recipes like tabbouleh. This beloved Lebanese dish, traditionally made with bulgur, fresh vegetables, and herbs, captivates with its vibrant freshness. It adapts beautifully to both savory and sweet versions—pair it with herbs, prawns, or sun-kissed seasonal fruits. With markets brimming with ripe produce, top chefs like Cyril Lignac draw inspiration. He recently shared his innovative sweet tabbouleh recipe on RTL.

Chef Cyril Lignac's Expert Tips for Perfect Sweet Tabbouleh

Renowned chef Cyril Lignac offers pro culinary tips to simplify prep and elevate flavors. For his fruit-forward tabbouleh, he blends fine semolina with olive oil, honey, and a fragrant syrup made from water, sugar, and a splash of rose water or orange blossom. This infusion delivers the signature taste. For extra indulgence, he recommends serving with a dollop of whipped cream on the side.

Cyril Lignac's Sweet Fruit Tabbouleh Recipe

For 4 servings, you'll need:

• 200 g raw fine semolina for couscous
• 10 cl olive oil
• 1 tablespoon honey
• 10 cl water
• 10 cl 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, make the syrup by combining water and sugar. Add two teaspoons of rose or orange blossom water. Heat for 5 minutes.
2. In a bowl, add the raw semolina. Drizzle with olive oil and honey, then mix with your hands.
3. Pour the syrup over the semolina; add a splash of hot water if needed. Cover tightly with plastic wrap—the steam will swell the grains.
4. Let it rest for 15-20 minutes.
5. Meanwhile, wash and chop the fruits, removing any pits or seeds.
6. Fluff the semolina with a fork. Stir in lemon zest and juice.
7. Add the chopped fruits.
8. Crush the almonds, chop the mint and cilantro, and fold them in. Mix gently.
9. Optional: Serve with whipped cream for that luxurious touch. Enjoy!

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