1 In a large salad bowl put the semolina, the juice of one lemon and the olive oil.
2 Cut your tomatoes into small cubes keeping the juice that flows out.
3 Peel your cucumber, remove the seeds and cut it into small dice.
4 Peel your peppers (with a vegetable peeler) and cut them into small dice.
5 slice your onions into thin strips keeping the green parts.
6 incorporate into your semolina all the vegetables the green parts of the spring onions and the mint leaves finely chopped as well as their juice. salt and pepper.
7 Reserve for at least 2 hours in the refrigerator before serving.
*Falsely called this way while the true Tabbouleh was created in Lebanon
Here is a recipe for a false European-style tabbouleh that is very refreshing during summer heat.
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