1. To puff up the semolina, place it in a large bowl. Cover it with boiling water. Add a pinch of salt and a nut of butter and mix. Cover for 5 minutes. With a fork, mix the semolina to separate the grains.

2. In a small bowl, mix together the oil, lime juice, parsley, and green onions. Reserve.

3. In a small saucepan of boiling salted water, blanch the green peas for 2 minutes.

4. In a large bowl, mix together the bell pepper, green peas, chickpeas, and Corinthian raisins. Add the semolina.

5. Pour in the vinaigrette and mix.

6. Decorate with slivered almonds and reserve in the refrigerator for 30 minutes before serving.