Difficulty: Easy
As an experienced chef like Hubert, start by pouring the semolina into a bowl. Gradually add 1 bowl of boiling water to moisten the grains evenly without soaking them. Let it stand to absorb.
Incorporate diced tomatoes with their juice, finely chopped pearl onions, fresh chopped mint, and parsley. Season generously with salt and pepper.
Drizzle with olive oil and fresh lemon juice. Add cucumber cut into fine brunoise dice. Allow to rest, then gently mix. Fold in boneless sardine fillets cut into large brunoise pieces.
Arrange the tabbouleh in a circle on a serving plate. Garnish with lemon zest and chopped fresh cilantro for a vibrant finish.
Chef Hubert's culinary ideas
