• 75 g bulgur (or couscous or bulgur/quinoa mix)
  • 1 lemon (scrubbed)
  • 1 small head of crunchy cos
  • 15 g flat-leaf parsley
  • 15 g chives
  • 15 g fresh mint
  • 15 g fresh coriander
  • 1 chili pepper (optional)
  • ½ clove of garlic
  • 3 tbsp extra virgin olive oil
  • 100 g pomegranate seeds
  • 1 mini pointed cabbage

Author of this recipe



Grower / producer

Cabbisi™ is new and simply fabulous. It has a mild and crisp taste, a unique nutrient profile, and is the same size as a head of baby romaine (or baby cos) lettuce. It is also simple and... Read more

Starter, side dish or appetiser for approx. 15 portions.

Total votes: 19


  1. Cook the bulgur or couscous according to the instructions on the packet. Fluff gently using a fork and allow to cool.
  2. Grate the yellow zest of the lemon and then squeeze the fruit to obtain the juice. Slice the crunchy cos into thin strips. Finely chop the parsley, chives, mint and coriander leaves. Remove the green stem from the chili pepper and then finely chop the remainder. Finely chop the garlic. Mix all the ingredients apart from the pointed cabbage into the bulgur or couscous to make the tabbouleh. Season to taste with salt.
  3. Remove 15 attractive leaves from the pointed cabbage and fill them with the tabbouleh. 
 Tabbouleh with pointed cabbage and crunchy cos

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