Tabouleh recipe – the ingredients

• Bulgur: I used fine bulgur for this recipe, but you can also use couscous or quinoa as an alternative.
• Fresh parsley: The best place to buy it is from a Turkish or Arabic greengrocer or at your local vegetable market. There you can get a large quantity for little money and save unnecessary plastic waste at the same time.
• Fresh mint :I like to pluck the mint leaves from the stem to prevent the salad from becoming too bitter.
• Cucumber: Traditionally, small mini cucumbers are used for this. If you can’t find any, that’s no problem. The important thing is to cut the cucumber into the smallest possible cubes.
• Tomatoes: If you have very ripe tomatoes, I recommend removing the inside of the tomato and using only the outer part to prevent the tabouleh from becoming too watery.
• Onion: Onions are optional and you can use white, red or spring onions, depending on your taste. Again, it is important that you chop them as small as possible.
• Pomegranate seeds: Although it is not typical for tabouleh, I find that pomegranate seeds offer a delicious taste and also a visual highlight. You can find ready-seeded pomegranate seeds in supermarkets. I have also described below how you can deseed a pomegranate quickly and easily.
• Romaine lettuce leaves: Traditionally, tabouleh is stuffed into a romaine lettuce leaf and eaten like a wrap.
• The dressing: It’s just olive oil and lemon juice – that’s all! However, make sure you use high-quality olive oil.