RecipesGlobal 
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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