Recipe: Tabbouleh

Name: Taboulé
Prep time: 10 min
Total time: 130 min
Yield: 4 portions
Ingredients: 200 g de semoule cuite250 g de tomates fraîches1 concombre1 petit poivron rouge1 petit poivron vert3 petits oignons nouveaux avec le vert1 jus de citron1 dl huile d'olivequelques feuilles de menthe fraîcheselpoivre du moulin ou piment d'Espelette

By ivan ★ ★ ★ ★ ★ 4.8/5 (60 reviews) Starters

Prep 10 min

Rest 2h

Total 2h10

Servings 4 serv.

Recette Tabbouleh - Chef Patrick Asfaux — Photo: © vekha

Ingredients for 4 servings

200 g cooked semolina
250 g fresh tomatoes
1 cucumber
1 small red bell pepper
1 small green bell pepper
3 small spring onions with greens
1 lemon juice
1 dl olive oil
a few fresh mint leaves
salt
ground pepper or Espelette pepper

Step-by-step directions

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