This recipe is a shout out to all of you who showed us what was growing in your backyard!
Tabbouleh is a traditional Lebanese salad loaded with fresh herbs like parsley. Tabbouleh is one of those perfectly balanced dishes I daydream about; hearty, with it’s base of bulgar, yet herbaceous and bright. This dish is a delicious way to load up on fresh herbs. I’ve made 100 different versions of this salad based on what was at hand. It’s the perfect vehicle for newly emerging springtime herbs!
2 cups cooked bulgar, quinoa, buckwheat, millet, rice, couscous or grain of choice
2 cups chopped fresh herbs, using a bigger ratio of plants like arugula, fennel tops, parsley, cilantro, dandelion leaves, dill, miner’s lettuce, chickweed, violet leaves to a smaller ratio of herbs like thyme, lemon balm, calendula petals, rosemary, and oregano
2 cucumbers, chopped
⅛ cup finely chopped red onion
A few good dashes of Olive oil
About 2 lemons worth of lemon juice, more or less to taste
Salt to taste
1 cup Tomatoes, chopped, if you’ve got them
Mix all ingredients together and season to taste!