Mini taco cup's with taboulet

Ingredients : 

24 Taco Cups mini telline ready to fill

250 g fine wheat semolina

1 medium cucumber

1 red onion

1/2 bunch flat-leaf parsley

1/2 bunch fresh mint

3 tablespoons olive oil

1 lemon

salt, ground black pepper.

To prepare:

Pour the fine wheat semolina into a large bowl.

Add warm water until the semolina is covered.

Leave to stand for 10 to 15 minutes.

Wash and finely dice the tomatoes.

Peel and seed the cucumber, then cut into small pieces.

Peel and finely chop the onion.

Chop the flat-leaf parsley and fresh mint.

Drain the semolina through a sieve and rinse under cold water.

Squeeze gently to remove excess water and place in a salad bowl.

Add the tomatoes, cucumber, red onion, parsley and mint to the bowl with the semolina.

Mix well.

In a small bowl, combine the olive oil, lemon juice, salt and black pepper.

Pour the dressing over the tabbouleh and toss.

Adjust the seasoning.

Set aside in the fridge.

Serve it on a plate just before serving.