Oriental tabbouleh

Easy to make and suitable for fish and meat, both summer and winter.


  • 1 cauliflower incl stalk
  • 1 chopped onion
  • 1 finely chopped bell pepper
  • 1 tbsp ghee
  • 1 handful of raisins or chopped apricots
  • 1 handful chopped fresh mint
  • 1 handful of fresh chopped parsley
  • juice from 1 lemon
  • salt & pepper
  • cumin
  • chili

Rinse the cauliflower and cut it into smaller chunks, including the stalk. Blend it into grains in a food processor. Heat the ghee in a sauté pan and fry the chopped onion. Add the bell pepper and let it sear for 5 minutes, stir occasionally. Then add the cauliflower grains and mix well. Stir constantly and add the rest of the ingredients. Season and let it cool down.

This recipe is perfect for getting rid of left-over vegetables such as cherry tomatoes, carrots, spring onions and fresh herbs or fruits like apple and fresh apricot.