A fresh and flavorful tabbouleh prepared in minutes, perfect for a light lunch or summery side dish. This express version preserves all the Mediterranean flavors without compromising on taste.
⏱️10 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyvegetarianlight
Ingredients
250 gfine semolina
300 mlboiling water
100 gfresh flat-leaf parsley
50 gfresh mint
250 gcherry tomatoes
1 piècecucumber
1 piècered onion
80 mlolive oil
60 mlfresh lemon juice
1 cuillère à cafésalt
1 pincéepepper
Instructions
1REHYDRATE THE SEMOLINA: Pour the fine semolina into a salad bowl and immediately cover with boiling water, following the proper ratio (300 ml per 250 g). Mix quickly with a fork to break up any lumps, then cover with plastic wrap. Let rest for 5 to 7 minutes until the semolina is tender and has absorbed all the liquid. The texture should be light and grainy, never mushy.
2PREPARE THE HERBS: Rinse the flat-leaf parsley and fresh mint, then dry thoroughly on paper towels. Finely chop the parsley while keeping the tender stems, which add considerable flavor. Gently slice the mint into chiffonade just before adding it to the tabbouleh to preserve its aroma. These fresh herbs are essential and represent about 40% of the final volume of the dish.
3PREPARE THE VEGETABLES: Cut the cherry tomatoes in half or into small dice according to your preference. Peel the cucumber and cut it into small cubes the same size as the tomatoes for uniform presentation. Peel the red onion and mince it very finely to prevent it from overpowering the dish. Uniform vegetable sizes ensure even distribution of flavors in every bite.
4SEASON THE SEMOLINA: Pour the olive oil and fresh lemon juice directly over the semolina while it is still slightly warm or at room temperature. Mix gently with a fork, lifting the grains to separate them and coat them well with the vinaigrette. This step is crucial: early seasoning allows the semolina to absorb the flavors. Taste and adjust the salt and pepper to your preference.
5INCORPORATE THE INGREDIENTS: Gradually add the chopped herbs, then the prepared vegetables. Mix gently and constantly with a fork or wooden spoon, lifting the preparation from the bottom of the bowl to blend evenly without crushing the vegetables or compacting the semolina. This technique preserves the airy texture characteristic of tabbouleh.
6SERVE AND ENJOY: Pour the tabbouleh into a serving dish or individual plates. You can serve it immediately to enjoy the freshness of the vegetables and herbs, or let it rest for 30 minutes in the refrigerator for the flavors to blend further. Tabbouleh is best enjoyed at room temperature or slightly chilled, accompanied by lettuce leaves or pita bread.