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Wakame tabbouleh with yuzu



In a big bowl, rehydrate the wakame with an important amount of cold water for 10 minutes.

Put the semolina for couscous in a bowl and add the same amount of boiling water.

Add dashi, cover and let cook for 5 minutes. Meanwhile, drain wakame, wash the herbs, remove the stems and chop the ingredients finely. Dice the tomatoes.

In a salad bowl, add the cooked semolina, herbs, wakame and tomatoes then mix with the 5 yuzu juice tablespoons and olive oil.