Fresh herbs can really turn an ordinary dish into a terrific one. But have you ever thought of herbs as the major ingredient of a dish?
What I’m talking about today is not your average French-style “taboulé”, it’s basically a parsley-mint salad with some extra seasoning. It might look weird, but don’t be too prompt to judge.
1 red onion
2 bouquets parsley
1 bouquet mint
1 handful semolina (or ‘coarse-ground wheat’, the one you use for couscous) — or bulgur, or cracked wheat. But I definitely prefer semolina.
Adjust the quantities according to the size of you tomatoes/onions so that herbs are a good 75% of the overall volume of your dish.
How to make it?
- Cook the semolina according to the instructions on the pack, and leave to cool while you prepare the rest of the ingredients.
- Wash the herbs and remove their stems. Finely cut the parsley and mint leaves with a sharp knife. Don’t use a blender as you would crush the herbs and end up with a “paste” (like when you’re making green curry paste). What you want to get here are very thin “slices” of herbs.
- Peel and take the seeds out of tomatoes. Mince the onion and tomatoes into very small cubes.
- Make sure the semolina is cold (place you bowl in ice water if needed), add some olive oil and use a fork to separate the grains.
- In your serving bowl, quickly stir together the juice of 1 lemon, the same amount of olive oil, salt and pepper.
- Add all the ingredients (tomatoes, onions, herbs and semolina) in your serving bowl and mix everything up!
- Leave 30 minutes in the fridge before serving. (use this time to prepare more mezze stuff <3 or the rest of your meal)