Tabbouli , Cucumber , salmon, feta and mint

For 6 people

200g couscous semolina (medium type)
1 cucumber
200g of feta
4 slices smoked salmon (or smoked trout)
1 bouquet of mint
2 lemons
of olive oil
1 pinch of salt
Wash the mint and chop thinly. Peel the cucumber, cut in half lengthwise and remove the pulp with a spoon. Cut into small dice.

Pour the semolina into a bowl. Add the mint, oil, salt and pepper.

Remove the zest from the lemons and finely chop them. Add to the bowl. Squeeze the juices and pour over the semolina. Mix. Add 200ml of hot water. Refrigerate 2 to 3h.

Mix regularly so that the semolina permeates well with the liquid.

Just before serving, cut the smoked salmon into small pieces and add to the contents of the bowl, as well as the crumbled feta.