Tabbouleh with cucumber, feta and mint

Taboulé au concombre menthe et feta

Taboulé au concombre menthe et feta

Tabbouleh with cucumber, mint and feta cheese

I can already hear your cries of orfray

Hiiiiiiiiiiiiiiiiiii

Yes, it hurts your ears, doesn’t it? By the way, do you know what an orfray is? That’s the question of the day’s stepmother-in-law :p

No ?

Well, thanks Google, an orfray is a bird of prey. And why do you shout like an orfray? Because this recipe is not a tabbouleh.

I know, I know. It’s a salad from semolina with cucumbers, the mint etc. but I want to call it tabbouleh and as it is my blog … 🙂

In short, whatever its name, this recipe is delicious and perfect for a summer evening or as an accompaniment to a barbecue.

You need for 46 people:

  • 200 g of semolina of couscous (I take the average)
  • 1 bunch of parsley
  • 1 bunch of mint
  • 1 cucumber
  • 2 lemons
  • 9 tablespoons of olive oil
  • 1 pinch of salt
  • 1 pinch of pepper
  • 200 g of feta 

To be prepared 12 days in advance.

Wash and dry parsley and mint. Remove them and mix finely.  Peel the cucumber. Split it in half and with a small spoon, remove the seeds and cut them into halves.

Squeeze the lemons.

Pour the semolina into a salad bowl. Add the herbs, the juice of the 2 lemons, mint and parsley, oil, salt and pepper.

Mettez tous dans le saladier excepté la féta

Put everything in the bowl except the feta cheese.

Mix.

On mélange

We mix

And reserve in the refrigerator for at least 4 hours. Mix regularly (about every hour).

Before serving add the diced feta cheese.

Taboulé concombre féta menthe

Tabbouleh cucumber feta mint

Super good!

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