Recipe: Tabbouleh

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