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November 4, 2016

Tabouleh comes in all shapes and colours. Bulgar/cracked wheat is a must, as is enough flat leaf parsley to ‘green it up’. Apart from that it’s a fairly open house and can change with the seasons. Mini cucumbers and cherry tomatoes are Riverford Organics summer specialties so there’s no reason to stray too far from the norm.


250g bulgar wheat

3 small cucumbers (deseeded)

20 cherry toms (quartered)

6 spring onions

100g bunch of flat leaf parsley

50g bunch fresh mint

135 mls olive oil

One small preserved lemon - finely chopped

Juice of 2 lemons

A good tbsp or Riverford Herby Harissa paste


1Mix the bulgar with 10mls of the oil and a good pinch of salt. Pour over 300mls of boiling water, stir once and cover the bowl with cling film. Leave for ten minutes, remove film and fluff up with a fork.Chop the tomatoes, spring onions and cucumbers.

2De-stalk and roughly chop the herbs.

3Mix the oil, lemon juice, preserved lemon and harissa. Give it a good blast of freshly ground black pepper.

4Gently mix everything together twenty minutes before serving.