I had stunning lemons and some gorgeous tomatoes in my veg box, as well as a whole lotta curly parsley to use up, since I just got some beautiful flat parsley in my veg box this week, so I decided to try my hand at tabbouleh using what I had in the kitchen: 2 bunches of parsley, 1 big tomato, a lemon, a spring onion, fresh mint, powdered ginger, cinnamon, nutmeg, olive oil, salt, pepper, and bulgur wheat. This isn’t the real thing, but it is nice on a hot day. Here is what you do.

Make your bulgur wheat by putting it into a bowl and adding boiling water so it covers the bulgar by 2-3cm. Then cover the bowl and leave for 20 mins. Chop your tomatoes finely and put them in a large bowl, including their juices. Finely slice a green onion and add that to the tomatoes in the big bowl. Zest and juice a lemon and add that to the big bowl. Add 1/4 powdered ginger, 1/4 nutmeg, 1/4 of cinnamon, some salt and pepper to the big bowl. Allspice, cloves, and ground coriander would be nice, but I didn’t have those at the moment, sadly. Wash and trim most of stalks off the parsley and chop into fine pieces along with the mint and add to the bowl. Add about 80ml of olive oil to the bowl and mix. By this point your bulgar wheat should be done or close to done, and have absorbed all the water and be tender. Fluff bulgar and add it the big bowl and mix. Check to see if you need to add more salt or spices. Done!