Ingredients:

• 2 cups boiling water
• 3 ripe tomatoes, finely diced
• 1 cucumber, finely diced
• 1 red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• Juice of 1-2 lemons (adjust to taste)
• Salt and pepper to taste
• Optional: 1 green bell pepper, finely diced
• Optional: 1/2 cup Kalamata olives, pitted and sliced

Instructions:

1. Start by placing the ZEYNA Borghol in a large mixing bowl. Pour 2 cups of boiling water over the Borghol. Cover the bowl and allow it to sit for about 30 minutes to soften. Check that the Borghol is soft and all the water is absorbed. If not, drain any excess water.
2. Fluff the softened Borghol with a fork and let it cool to room temperature.
3. Add the finely diced tomatoes, cucumber, red onion, and, if desired, green bell pepper to the Borghol. Toss to combine.
4. In a separate small bowl, whisk together the lemon juice and extra-virgin olive oil. Drizzle this dressing over the salad and toss well to coat.
5. Season the salad with salt and pepper to taste. Remember, you can always add more lemon juice or olive oil if you’d like to adjust the flavor.
6. Gently fold in the fresh parsley and mint.
7. If you like, garnish with Kalamata olives.
8. Allow the salad to rest for about 30 minutes in the refrigerator before serving, as this will help the flavors meld together.
9. Serve your Tunisian Borghol Salad as a refreshing side dish or a light, healthy meal.

This traditional Tunisian salad is a refreshing and nutritious option that brings together the freshness of vegetables and the heartiness of Borghol.

Enjoy!