Semolina and Lemon Salad

Place the fine semolina in a large mixing bowl. Bring water or light vegetable broth to a boil and pour it over the semolina in a 1:1 ratio. Add a pinch of salt and a drizzle of olive oil. Stir briefly, then cover the bowl with a plate or plastic wrap and let the semolina absorb the liquid for 8 to 10 minutes until fully swollen and tender.

Once the semolina has absorbed all the liquid, use a fork or your hands to fluff and separate the grains, breaking up any clumps. Spread it out slightly in the bowl and allow it to cool to room temperature before adding the remaining ingredients. This step is crucial to prevent the herbs from wilting.

Finely chop the flat-leaf parsley and fresh mint leaves. Dice the onion as finely as possible and place it in a small bowl with a squeeze of lemon juice and a pinch of salt. Let it marinate for 5 minutes to soften its raw edge. Measure out the ground cumin and set all components aside for assembly.

To the cooled semolina, add the freshly squeezed lemon juice and extra virgin olive oil. Toss gently to coat all the grains evenly. Season with salt and ground cumin and mix well. Taste the dressing at this stage and adjust the lemon, salt, or cumin to your preference before adding the fresh herbs.

Add the chopped parsley, mint, and marinated onion to the dressed semolina. Toss everything together gently until well combined and evenly distributed. Take care not to overmix, as the semolina can become dense if worked too aggressively. The salad should look vibrant and colorful.

Allow the assembled salad to rest for at least 10 minutes at room temperature or in the refrigerator for the flavors to meld and deepen. Before serving, give it a final taste and adjust seasoning if needed. Transfer to a serving platter, drizzle with a little extra olive oil, and garnish with a few whole mint leaves and lemon slices for presentation.

Instead of: Fine semolina

Use: Bulgur wheat or couscous can be used in place of semolina for a similar texture and flavor profile.

Instead of: Fresh mint

Use: Fresh cilantro or additional flat-leaf parsley can replace mint if it is unavailable, though the flavor profile will be slightly different.

Instead of: Extra virgin olive oil

Use: A mild-flavored avocado oil can substitute for olive oil while maintaining the smooth, rich texture of the dressing.

Instead of: White onion

Use: Thinly sliced green onions or scallions can replace white onion for a milder, more delicate flavor.