Tabouleh

So I haven't made it to any cooking classes at the Moulin de Mougins, but I did learn how to make this yummy Tabouleh, a dish which originates from Lebanon*.

We chopped up a bunch of parsley in really tiny bits, then did the same with tomatoes, mixed it together with semoule (semolina, I think), olive oil, some lemon juice and salt.

You can find a more complicated recipe here, and enjoy it with some hummous and pitas!

*Lebanon was part of the Ottoman Empire for over 400 years, in a region called "Greater Syria," until 1918 when it became part of the "French Mandate of Syria" following WWI . On September 1, 1920, France formed the State of Greater Lebanon as one of several ethnic enclaves within Syria. Learn more about Lebanon .