Makes: 4 servings

More than 45 minutes

Very easy

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  • 200 g (7 oz) of quinoa and bulgur blend
  • 50 g (1,8 oz) of couscous semolina
  • 3 small tomatoes
  • 8 pink radish
  • 15 g (0,5 oz) of Goji berries
  • 4 cl lemon juice
  • 10 cl of olive oil
  • 1 tsp of Basil
  • 1 tsp of mint


1. Rinse the quinoa and bulgur blend to remove the starch, then drain and place in a bowl.
Add olive oil and lemon juice (at this point, one has the impression that there is too much olive oil but bulgur grains will swell).

Season with basil, mint, salt and pepper. Stir to mix well.

2. Cut the radishes into thin slices and tomatoes into small cubes, add them in the bowl, stirring well all.
Also add the semolina and Goji berries. All marinate overnight in the refrigerator (grain will be able to swell).

I let them marinate overnight and a daylong stirring from time to time.

3. Before serving, mix well to separate the grains of bulgur, taste your tabouli then add the olive oil and the juice of lemon if necessary.

The quinoa and bulgur mixture combines wisely the crunchiness of the quinoa and the tender of bulgur for a greedy and original result!

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