For tabouleh, first let the cooked semolina cool. Pick off the leaves of the mint and the leaf parsley and cut them. Remove the seeds from the chili pepper and chop very finely.
Mix all the ingredients and leave to infuse for at least 1 hour. Season with salt and pepper. Sprinkle the tabouleh with pink pepper berries.
Preparation Tip:
Serve tabouleh with other mezze as mixed appetizers.
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