Herb Garden Tabbouleh

Name: Herb Garden Tabbouleh
Prep time: 25 min
Yield: 6 servings
Ingredients: 3 large bunches flat-leaf parsley, leaves only; 1 bunch fresh mint, leaves only; 4 ripe tomatoes, finely diced; 4 spring onions, finely sliced; 1/2 cup fine bulgur wheat; 1 lemon, juiced; 4 tbsp extra virgin olive oil; to taste salt and black pepper; 1/4 tsp allspice (optional)

The real tabbouleh is more herb than grain — a fistful of parsley and mint from the garden with lemon, tomato and fine bulgur.

⏱ Prep: 25min 🔥 Cook: 0min 🍽 Serves: 6 📊 Easy 🍂 Spring ✓ Free

🌱 From the Garden

Tabbouleh is one of the best reasons to grow a big patch of flat-leaf parsley — you need enormous quantities of it.

Servings

⏱ 25 Prep

🥕 Ingredients

3 large bunches flat-leaf parsley, leaves only
1 bunch fresh mint, leaves only
4 ripe tomatoes, finely diced
4 spring onions, finely sliced
1/2 cup fine bulgur wheat
1 lemon, juiced
4 tbsp extra virgin olive oil
to taste salt and black pepper
1/4 tsp allspice (optional)

👩‍🍳 Method

Place bulgur in a bowl, pour over just enough boiling water to cover, and let sit 15 minutes. Drain any excess and spread to cool.

Finely chop parsley and mint — the finer the better. This is the heart of the dish.

Combine herbs, tomatoes, spring onions and cooled bulgur in a large bowl.

Dress generously with lemon juice and olive oil. Season with salt, pepper and allspice if using.

Toss well, taste — it should be bright and herby. Rest 10 minutes before serving.

💡 Chef's Notes

Most versions get the ratio wrong. This one is faithful to the original: the herbs are the dish, the bulgur is a seasoning.

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