Tabbouleh with organic peppermint and lemon

Ingredients

• 100 g bulgur (finely ground)
• 4 tbsp organic peppermint
• 6 tbsp flat parsley finely chopped
• 3 tomatoes diced small
• 1/2 cucumber without seeds diced small
• 4 spring onions in thin rings
• 2 lemons freshly squeezed
• 5 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

Cook Time

1. 1
   Soak bulgur: Place 100 g bulgur (finely ground) in a bowl and cover with cold water. Let soak for 30 minutes until the grains are soft but still slightly firm. Drain and squeeze out excess water with a clean cloth or with your hands.
2. 2
   Cut vegetables: Dice 3 tomatoes into small cubes and 0.5 cucumber, without seeds, into small cubes of approximately 5 mm. Slice 4 spring onions into thin rings. Finely chop 4 tbsp organic peppermint and 6 tbsp flat parsley. In authentic tabbouleh, the ratio of herbs is generous: parsley and peppermint form the base, bulgur is secondary.
3. 3
   Make dressing: Mix 2 lemons, freshly squeezed with 5 tbsp extra virgin olive oil and 1 tsp sea salt in a small bowl. Taste: the dressing should be quite sour, as the bulgur and vegetables will absorb much of the acidity.
4. 4
   Mix everything: Combine the drained bulgur with 3 tomatoes, diced, 0.5 cucumber, without seeds, diced, 4 spring onions, sliced thin, 4 tbsp organic peppermint, and 6 tbsp flat parsley, finely chopped in a large bowl. Pour the dressing over and gently mix through. Season with 0.5 tsp freshly ground black pepper and extra salt if needed.
5. 5
   Rest and serve: Cover the bowl and let the tabbouleh rest for at least 20 minutes in the refrigerator: the bulgur will absorb the dressing further and the flavors will come together. Serve chilled, optionally with pita bread or as a side dish with grilled meat or grilled halloumi.
6. 6
   Gluten-free variant: replace bulgur with finely chopped cauliflower (raw, briefly blanched) or with cooked quinoa for a similar texture without gluten.
7. 7
   Herb ratio: traditional Lebanese tabbouleh contains much more parsley and mint than bulgur. The bulgur is a binder, not a main ingredient. Feel free to adjust the ratio to taste.
8. 8
   Peppermint vs. regular mint: organic peppermint gives a pronounced, fresh coolness. If you prefer a milder mint flavor, combine some peppermint with some spearmint or regular garden mint.
9. 9
   Storage: tabbouleh keeps well the next day, but add an extra splash of lemon juice and olive oil just before serving to restore freshness.