Express tabouleh I have been cooking for many years and which is always appreciated

Today, I share with you this tabouleh recipe that I have been cooking for many years and which is always appreciated.

This salad is a must for picnics, barbecues and summer meals. It is fresh, light and rich in flavors.

Originally it's an old tupperware recipe that I modified. Tabbouleh is a delicious dish but is long enough to prepare because you must finely chop vegetables and aromatic herbs. To prepare this one a knife cooking robot is necessary. So instead of cutting your vegetables. It will be enough to mix them. You will get like a puree with small pieces in no time. For it to be full of flavors, you have to put a lot of fresh herbs especially parsley but also mint that brings freshness to the dish. Personally, I put a little more than 1/2 handful of parsley, about 1/2 handful of mint leaves and the rest chives and coriander. If you do not have coriander, you can replace it with parsley. Indeed, the traditional tabouleh is composed mainly of parsley.

The semolina swells without cooking only thanks to the moisture of vegetables and lemon juice. The oil prevents the grains from sticking together.

It can be prepared in advance, it will only be better. It can be kept for several days in the refrigerator. You can freeze it. But personally, I find it a little less good.

ingredients

500 g of cucumber is 1 big

500 g fairly firm tomatoes, about 4 medium

350 g or 2 cups medium couscous semolina

125 ml or 1/2 cup of lemon juice

125 ml or 1/2 cup of olive oil

2 white onions with greens

2 large handles or 2 cups of fresh herbs (mint leaves, parsley, chives, coriander)

1/8 of a bowl coffee or tea of ​​fine salt

Instructions

Wash vegetables and herbs.

Eliminate the ends of the cucumber, cut into pieces and put it in the tank of the robot.

Remove the stalks from the tomatoes then cut them into quarters and add them to the bowl.

Peel the white onions, remove the damaged greens, cut them into pieces and pour them with the others.

Add the herbs, taking care to remove the stems from parsley and coriander. Mix. There must remain small pieces of vegetables.

In a large salad bowl with lid, put the semolina. Pour the puree of vegetables and herbs, the lemon juice, the oil and the salt. Mix. Cover the salad bowl.

Swell the semolina for at least 3 hours in the refrigerator. Serve chilled.