Recipes
Global

Tabbouleh

A fresh herb-based salad bursting with parsley, mint, tomato, and lemon.

Ingredients

  • 2 cups chopped parsley
  • ½ cup chopped mint
  • 1–2 tomatoes
  • 1 small onion or 2 green onions
  • ¼ cup bulgur wheat (store-bought)
  • Lemon juice
  • Olive oil
  • Salt & allspice
  • Optional: cucumber, pomegranate seeds

Method

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Swaps & variations

  • Gluten-free: substitute quinoa for bulgur
  • Richer texture: add finely diced cucumber
  • Sweet-tart twist: add pomegranate

Storing & freezing

Best eaten same day. Herbs darken after 24 hours in fridge.

Grow it yourself

  • Prefers moist, rich soil.,Partial shade in hot climates.,Harvest frequently to encourage growth. Parsley
  • Spreads aggressively — best in containers.,Keep soil moist but well-drained. Mint
  • Sun-loving; water deeply.,Grows well with basil and onions. Tomatoes
  • Start from sets; require loose soil. Onions
  • Neem spray repels soft-bodied insects.
  • Crushed eggshells deter snails near herb beds.
  • Companion herbs (basil, oregano) support pest resistance.
  • Cut stems early morning for best flavor. Parsley
  • Harvest before flowering for highest essential oil content. Mint
  • Pick fully ripe for sweetness. Tomatoes

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