Global
Tabbouleh
A fresh herb-based salad bursting with parsley, mint, tomato, and lemon.
~15 mintotal~255 kcalper serving~6g protein~24g carbs~16g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 2.
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
- 2 tbsp olive oil
- Salt & allspice
- Optional: cucumber, pomegranate seeds
Cooking Steps
Prep herbs
Chop parsley and mint very finely.
Add vegetables
Dice tomatoes and onions.
Prepare bulgur
Soak or lightly simmer until soft; drain well.
Mix
Combine everything with lemon, olive oil, salt, and allspice.
Rest
Let sit 30 minutes so flavors meld.
Optional Enhancements
- Gluten-free: substitute quinoa for bulgur
- Richer texture: add finely diced cucumber
- Sweet-tart twist: add pomegranate
Plant & Growing Tips
Parsley
- Prefers moist, rich soil.
- Partial shade in hot climates.
- Harvest frequently to encourage growth.
Mint
- Spreads aggressively, so it's best in containers.
- Keep soil moist but well-drained.
Tomatoes
- Sun-loving; water deeply.
- Grows well with basil and onions.
Onions
- Start from sets; require loose soil.
Natural Pest Control
- Neem spray repels soft-bodied insects.
- Crushed eggshells deter snails near herb beds.
- Companion herbs (basil, oregano) support pest resistance.
Harvest
Parsley
- Cut stems early morning for best flavor.
Mint
- Harvest before flowering for highest essential oil content.
Tomatoes
- Pick fully ripe for sweetness.
Storing & Freezing
Best eaten same day. Herbs darken after 24 hours in fridge.
