Can be prepared.
The bourghoul in boiling salted water form and make fifteen min at low temperature. Pull away from the heat and swell for ten min, then pour off and cool, stirring occasionally.
Peel strips from the unpeeled cucumber with a potato peeler from top to bottom until the seeds are visible. Cut the strips into two cm long pieces, place in a suitable bowl and sprinkle with a small amount of salt. Rest for ten minutes, then squeeze gently.
Drain the chickpeas, in case from the can, and rinse when cooled.
Peel half of the lemons so that the white skin is also removed. Using a sharp kitchen knife, separate fillets from the separating skins of the fruit.
Chop the scallions and cut the tender part of the stem into rounds.
Mix the cucumbers, chickpeas, halved lemon fillets and onions with the parsley, chopped mint leaves and bourghoul in a baking bowl.
Squeeze the limes. Gradually pour the olive oil to the lime juice while stirring. Season the sauce well with salt and freshly ground pepper. Mix well with the taboule and refrigerate for one to 120 minutes.
Arrange in small bowls and garnish with lemon slices and parsley leaves.
Tip: There are bourghoul (shredded wheat) in different variations on the market. Therefore, before preparing
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