Tabbouleh with herbs, dried fruits and pistachios

1. Pour 2 glasses of semolina couscous in a shallow dish. Sprinkle a glass and a half of boiling salted water, 2 tablespoons of olive oil and the juice of 1 lemon.

2. Stir and leave to rise. Fluff the couscous with a fork, season with salt and pepper. Add 1 bunch of chives, 1 small bunch of chervil, crushed pistachios and 2 tablespoons of mixed dried fruits, diced.

3. Toss and refrigerate before serving in small glasses.

Photo credit: Sucré Salé