Semoule Salad with Herbs and Crunchy Vegetables

Semoule grains that roll on the palate, scented with olive oil and lemon. The crunch of cucumber and red onion contrasts with the sweetness of juice-filled raisins.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 572
• Protein: 16 g
• Carbs: 81 g
• Fat: 18 g

Ingredients

• 300 g Durum wheat semolina ( medium grain )
• 300 ml Mineral water ( boiling )
• 4 tbsp Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Red onion ( finely chopped )
• 0.5 piece Cucumber ( in 5mm cubes )
• 2 piece Round tomato ( seeded and diced )
• 1 piece Mint fresh ( leaves chiffonade )
• 1 piece Flat-leaf parsley ( chopped )
• 50 g Raisin
• 100 g Chickpea ( cooked and drained )
• 1 tsp Ras el hanout
• 1 pinch Gray sea salt

Instructions

1. Hydrating the semoule

   Pour the semoule into a large mixing bowl. Add olive oil and salt. Rub between your hands to coat every grain with fat. Pour boiling water over it, cover, and let swell until fully absorbed.

2. Technical fluffing

   Using a fork, fluff the semoule to separate the grains. They should not stick together but remain mobile and airy.

3. Cutting the vegetables

   Cut the cucumber, tomatoes, and red onion into a small, regular brunoise. The cleaner the cut, the more pleasant the texture will be in the mouth.

4. Chiffonade and mixing

   Finely chiffonade the mint and flat parsley. Add the vegetables, herbs, raisins, and chickpeas to the semoule. Drizzle with lemon juice and ras-el-hanout.

Chef's tips

• Do not skip rubbing the semoule with oil; it is the secret to ensuring the grains never stick together.
• Let the salad rest for at least an hour in the fridge so the raisins can rehydrate with the vegetable juices.

Storage

Keep for 48 hours in the refrigerator in an airtight container. Do not freeze.