Cook Your Crop: Claudia’s Tabbouleh

Like us, I’m sure plenty of you have an overload of parsley in your gardens at the moment.  If you can’t get rid of it fast enough, why not make some tabbouleh like Crop Swap Sydney member Claudia did last season.  She swapped with another member from Greenwich and used the recipe below to create this feast for her family.

Tabbouleh Ingredients

• 6 bunches of parsley
• 1 bunch mint
• 4 tomatoes
• 1 onion
• 2 tablespoons fine cracked wheat
• 1/1 teaspoon of ground pimento (bahar)
• 1 teaspoon salt
• 3 -4 lemons juiced
• 6 tablespoons of olive oil

Tabbouleh Method

1. Sort parsley into bunches so that the leaves are all together. You can do this by breaking apart the stem and arranging them in a better way. Cut part of the stem off and tie a few together to create new bunches.
2. Once you have bunched them, cut the stem completely off and start finely chopping the parsley.
3. Put the parsley in a bowl and add water. Drain it after 5 minutes (can leave longer if you like)
4. Finely chop a bunch of mint, 4 tomatoes and 1 onion
5. Juice 3-4 lemons
6. Mix Tomato, onions and salt.
7. Add the Pimento, cracked wheat, lemon, parsley and oil. Mix through.

Original recipe source credit

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