Summer Tabbouleh
a quick and easy summer dish that appeals to the whole family.
Tabbouleh is also a dish of sharing, joy and laughter, heralding the start of summer.
Recipe
Summer Tabbouleh with Mint
In this tabbouleh, which we love, the wheat semolina swells up thanks in part to the juices of fresh vegetables and lemon. Its texture is delicious and its freshness ideal for summer!
Preparation time 15 minutes, to be cooked at least two hours before dinner.
Count 40g of carbohydrates per serving.
Ingredients for one portion, multiply by as many as you like:
- 60g uncooked whole-grain semolina
- 1 small handful flat-leaf parsley
- 1 small bunch fresh mint
- Juice of half a lemon
- 2 tablespoons olive oil
- 1 teaspoon soy sauce
- 1 tomato
- 1 half glass cold water
- A turn of the pepper mill
Measure out your seeds. Cut your tomatoes into tiny pieces without losing their juice. Chop the fresh herbs and mix all the ingredients. Stir occasionally to allow the seeds to swell without sticking.
Here’s a good tabbouleh base, to which you can add anything you like: cucumber, raw zucchinis, red bell pepper… The idea is to cut each raw vegetable into tiny squares.
Enjoy your meal!
Any questions?