Tabbouleh

Tabbouleh
James Oseland

Finely chopped fresh parsley and mint are bathed in fruity extra virgin olive oil and lemon juice in this classic Middle Eastern appetizer, adapted from Moorish by Greg and Lucy Malouf (Hardie Grant Books, 2014). Bulgur wheat, a common ingredient in tabbouleh, is omitted here for a dish that focuses on the flavor of the fresh herbs. This recipe first appeared in our October 2014 issue with the story Home for the Harvest.