Semoule Salad with Herbs and Crunchy Vegetables
Ingredients
- 300 gDurum wheat semolina (medium grain)
- 300 mlMineral water (boiling)
- 4 tbspExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcRed onion (finely chopped)
- 0.5 pcCucumber (in 5mm cubes)
- 2 pcRound tomato (seeded and diced)
- 1 pcMint fresh (leaves chiffonade)
- 1 pcFlat-leaf parsley (chopped)
- 50 gRaisin
- 100 gChickpea (cooked and drained)
- 1 tspRas el hanout
- 1 pinchGray sea salt
Method
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.
- 1
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
Using a fork, fluff the semoule to separate the grains. They should not stick together but remain mobile and airy.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 48 hours in the refrigerator in an airtight container. Do not freeze.
