Homemade no-cook tabbouleh

Preparation

1. 1
   Step 1

   Pour 300 g of fine durum wheat semolina into a large salad bowl.

2. 2
   Step 2

   Add 6 tbsp of olive oil and the juice of 2 lemons to the bowl. Mix.

3. 3
   Step 3

   Dice 300 g of tomatoes, 200 g of cucumber, and 150 g of bell pepper into small cubes.

4. 4
   Step 4

   Add the diced vegetables with their juices and 75 g of raisins to the semolina.

5. 5
   Step 5

   Mix everything well so the semolina absorbs the juices.

6. 6
   Step 6

   Finely chop 30 g of flat-leaf parsley and 20 fresh mint leaves.

7. 7
   Step 7

   Incorporate the chopped herbs into the mixture and stir.

8. 8
   Step 8

   Cover the bowl and let it rest in the refrigerator for at least 2 hours.

   Timer · 120 min
9. 9
   Step 9

   Before serving, taste and adjust the seasoning with 1 pinch of salt and 1 pinch of pepper.