Not the prettiest, but definitely the tastiest. Fact.
So this isn’t exactly ground breaking, hot-off-the-press specially ‘veganised’ food, but it’s damn tasty and I love it, so here it is.
Tabbouleh is a dish from the middle-east and – from experience – is eaten with pretty much every meal out there.
It’s super easy to make, and also stores well in the fridge. Winning? I think so.
So without further ado, here it is.
Boot-eh shaking tabbouleh
Serves: 4 as sides, or 1 if it’s a main component of your meal
Preparation time: 5-10 minutes
Cooking time: none
Serve with: anything you like! Warm flatbreads + tabbouleh = hubba hubba
Freezes well? Nope. But it lasts in the fridge for 2-3 days.
- 3 large, ripe tomatoes – vine ones taste much better if you can afford them
- 1 large bunch of fresh flat leaf parsley
- A few sprigs of fresh mint
- 1 small red, or sweet onion
- 1-3 tablespoons of olive oil
- Juice of 1-2 lemons
- A pinch of coarse sea-salt
Additional add-ins: garlic, 25g of bulgar wheat (or other grain)
- Chop your parsley and mint as finely as you can. Chop your tomatoes and onions into small pieces.
- Put all of your ingredients in a bowl, then mix it all up.
- Eat it.
N.B. If you’re doing this the proper way, then you soak your tomatoes for 30 seconds, then de-skin and de-seed them. I’m all about using as much of a vegetable as I can (and I am too lazy to faff with tomato seeds), so I don’t bother with that step.
If you’re adding in bulgar wheat – as traditional tabbouleh would have – then soak it for 30 minutes with 50ml of boiling water. Add it into the mix once it’s soft and fluffy.
And in case you want some beats with your eats, I recommend you listen to this.