Giant Taboulé for large summer table

Method

1. 1

   Preparation of meal

2. 2

   Pour the semolina into a large bowl. Boil the water and spread it evenly over the meal. Add a generous pinch of salt and olive oil fillet. Mix with the fork. Cover and allow to swell 10 minutes, then aerate the grains well with the fork.

3. 3

   Cut vegetables and herbs

4. 4

   Rinse the tomatoes, cucumbers and peppers thoroughly. Cut the tomatoes and cucumbers into small dice. Sweep and detail the peppers finely. Clean the chives, finely chop them. Wash, shake and finely chop parsley and mint. Reserve each ingredient separately.

5. 5

   assemblage of taboulé

6. 6

   Add the vegetables, chives, parsley and mint to the cooled meal. Mix thoroughly. Add lemon juice, marinated tuna with olive oil (drained if needed), salt and pepper. Taste and adjust seasoning according to your preferences.

7. 7

   fresh rest

8. 8

   Cover the salad bowl with a food film and place it in the refrigerator. Allow at least 2 hours, ideally 4 hours, to allow the aromas to spread well and the meal to absorb the juice of vegetables and lemon. Move before service.

9. 9

   Taboulé Service

10. 10

    Present the fresh taboulé in a large salad bowl or on a coloured dish. Sprinkle some mint leaves and lemon washers for decoration. Serve as an accompaniment or as a main dish, according to your guests' desires.

Nutrition

calories

115

fatContent

2.8

fiberContent

2.3

sugarContent

2.1

sodiumContent

0.53

proteinContent

4.3

carbohydrateContent

18.3

saturatedFatContent

0.5

Indicative values from the source, for the original recipe.

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