Mediterranean tabbouleh

variable number of servings

Estimated cooking time: 20 minutes

Estimated resting time: about 1 hour

Recipe by Damien LaRocque, Quantities for Olivier Gamache 😉

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Ingredients

• Semolina (50g/serving)
• Lemon juice (about 1 or 2 sequeezed lemons depending on the number of servings)
• 1-2 Finely chopped tomatoes
• 1 Finely chopped onion
• 1/2-1 Diced cucumber
• 1/3-1/2 Bouquet of finely chopped parsley
• Up to 5 green olives

Optional

• Vinegar
• Olive oil

Preparation

1. Finely chop the vegetables
2. Mix the semolina with all the other ingredients in a salad bowl
3. Let rest. It is a good idea to keep the bowl in the fridge. The semolina will inflate with the humidity of the vegetables and the acidity of the lemon juice.
4. If the semolina is not correctly inflated when serving, add a little hot water in the serving bowl.