For the taboulé, cook the semolina already in the morning so that it can soak well.
Put it in a large enough bowl. Cut the vegetables into small cubes. Mix with the raw semolina, add enough pepper, salt, lemon juice and olive oil and let it soak for at least 120 minutes with the lid closed.
Before serving, mix the salad again well and season. It may be necessary to season again with salt, juice of one lemon and olive oil. Only now add the finely chopped mint to the taboulé.
Preparation Tip:
If the taboulé is too dry, soak with a dash of water or clear soup.
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