In Syria and Lebanon, tabbouleh (a couscous salad with lots of parsley, mint and lemon) is eaten as a starter, usually accompanied by several delicious little side dishes varying from olives and pickled chillies to aubergine salad and humus (chickpea paste). These side dished would go equally well with this variation on a tabbouleh, served as a main course.

Never ate mushroom tabbouleh before? No problem. Just a few steps and you’ll have a wonderful one.


  • 250g/9oz mushrooms
  • 10 spring onions
  • 4 tomatoes
  • 4 lemons
  • 300g/11oz smoked chicken breast
  • 200g/7oz fine bulghur or couscous
  • olive oil
  • fine salt, black pepper
  • large bunch flat-leaf parsley (about 250g/9oz)
  • bunch mint (about 50g/2oz) 
  • bunch chervil (about 50g/2oz)


  1. Put 4 mushrooms to one side and finely chop the rest*. Cut the spring onions into thin slices. Finely chop the tomatoes, seeds and skin included. Clean the lemons and finely grate the zest over a large bowl. Juice the lemons. Cut the smoked chicken breast into 12 nice long slices. Finely chop the rest.
  2. Mix together the lemon zest, finely chopped mushrooms, tomato, chopped chicken breast, spring onions, bulghur, 150ml/6fl oz olive oil and ¾ of the lemon juice. Season with salt and pepper. Leave for 30 minutes until the bulghur has gone soft.
  3. Keep a few nice sprigs of the herbs to one side. Pick the leaves of the remaining sprigs of parsley and mint. Chop them very finely, together with the remaining chervil. Add the chopped herbs to the bulghur salad. Check the flavour and, if necessary, add more salt and pepper, olive oil to soften the flavour, or lemon juice to make it more zingy.
  4. Halve the remaining mushrooms and fry them in a little hot oil until golden all over.


Divide the tabbouleh over plates and serve with the smoked chicken slices, herb sprigs and the fried mushrooms.

*Instead of using fresh mushrooms, you could also use our Ecopouch® or frozen mushrooms.

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