Classic tabouleh with white cheese cubes
Classic tabouleh with a fresh creamy bite

Classic tabouleh with white cheese cubes

  • Cook: 35 min
  • Servings: 4


  • 275 g White cheese in oil
  • 100 g couscous
  • 200 ml water
  • 0.5 lemon
  • 4 tbsp pine nuts
  • 4 tomatoes
  • 1 cucumber
  • 15 g mint
  • 20 g fresh parsley
  • 1 red onion
  • 1 clove garlic
  • black pepper


The Apetina cheese cubes in oil bring the other ingredients together, adding a fresh creamy structure to the dish


Serve this fresh tabouleh with humus, toasted bread and a cup of mint tea and enjoy as a savoury breakfast

Add a creamy bite to your classic tabouleh and enjoy this recipe as a light lunch or side dish

While bringing the water to the boil, peel the zest of ½ lemon and mix it with the dry couscous in a bowl. Pour the boiling water over the couscous and cover the bowl with a tea towel and let it rest for approx. 30 min. Dice the cucumber and tomatoes and place them in a large bowl and add the finely chopped red onions to the vegetables. Now roughly chop the herbs and add them as well to the bowl. Roast the pine kernels in a hot pan until they are a light brown and put to one side. Add both the couscous and cheese cubes with the herbal oil to the vegetables and toss the mixture. Now garnish the tabouleh with the pine kernels and season to taste with black pepper.


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