Taboulé

Serves : 4 celebrities

Preparation : 30 minutes

Wait : 3 hours

Ingredients

For seasoning
3 tomatoes large, like beefsteak tomatoes
1 cucumber average
1 red bell pepper
1 onion
1 lemon
4 tbsp of olive oil
1/2 bowl of fresh herbs mint, parsley, basil, chives, tarragon, chervil
salt and pepper

For the semolina
200 g of semolina average size
water the same amount as the semolina
1 pinch of salt

Instructions

Pour the semolina into a large bowl and cover it with cold water.
Let it soak for half an hour, stirring occasionally with a fork.

Meanwhile, peel the cucumbers, rinse the tomatoes, and peel and core the onions.
Wash the bell peppers and remove the seeds.
Dice the tomatoes, cucumbers, onions, and bell peppers into small cubes.

Once the semolina has absorbed all the water, stir in the lemon juice, olive oil, chopped herbs, salt, and pepper.

Add the diced vegetables to the bowl and toss the couscous and vegetables together.

Cover and let rise for at least 2 hours in the refrigerator.

Notes

Instead of semolina, you can also use quinoa. In that case, however, you’ll need to cook it, since it doesn’t naturally swell when soaked in water.