Easy Tomato-Cucumber Tabbouleh
½ cup Cooked semolina
1/4 Red onion
1/4 Yellow pepper
1/4 cup olive oil
2 cups Coriander
Salt and pepper
- Start this easy tomato-cucumber tabbouleh recipe by washing the vegetables. Cut them into tiny pieces. Peel and mince the onion.
- In a salad bowl, mix the olive oil and the lemon juice, salt and pepper. Add the vegetables, coriander and semolina, mix.
- Place the tabbouleh in a bowl, sprinkle with pine nuts and onion strips. Keep cold until ready to eat.
Tip: To cook semolina perfectly, boil water (in proportion equivalent to that of semolina). Pour the boiling water (salted, of course) over the semolina in a bowl and let it swell. After 5 min, stir in pieces of butter and olive oil, fluffing with a fork. You can reheat the semolina in a steamer. To flavor it, put a vegetable broth in the water.