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Easy Tomato-Cucumber Tabbouleh



Serves 1




½ cup Cooked semolina

1 Tomato

1/4 Cucumber

1/4 Red onion

1/4 Yellow pepper

1/4 cup olive oil

1/2 Lemon

2 cups Coriander

Salt and pepper




      1. Start this easy tomato-cucumber tabbouleh recipe by washing the vegetables. Cut them into tiny pieces. Peel and mince the onion.
      2. In a salad bowl, mix the olive oil and the lemon juice, salt and pepper. Add the vegetables, coriander and semolina, mix.
      3. 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.