Recipe for Tabbouleh

Bring water to a boil, then pour it over the semolina, cover, and let it rest for 5 minutes. After this time, fluff the semolina with a fork and allow it to cool completely.

Cut the sausage into small cubes and sauté them in a pan until they are nicely browned. Let cool.

Wash the vegetables, remove the seeds from the peppers, and cut them into small cubes, doing the same for the tomatoes. Add the cooked carrot cut into slices, the sausage cubes, the vegetables, chickpeas, and finely chopped basil to the semolina, pour in the olive oil, season with pepper to taste, and then mix well.

Refrigerate for at least 2 hours before serving.

For the presentation: in a bowl, finely chop some basil just before serving.

To finish, wines in harmony: fresh rosé or fresh white.