“I’m sorry I called you worthy, tabbouleh, I was just infatuated with kisir…”
Now that I’m working more hours at the office, tabbouleh is becoming a weekly staple around here. I’ve been putting it in packed lunches with olives, cucumber slices and maybe a piece of feta on the side.
It’s also featuring in serve-yourself, mezze-style dinners on evenings where conflicting schedules prevent us sitting down together for a family meal.
Measurements aren’t that important with tabbouleh – I like mine to have roughly equal amounts of bulghur wheat and chopped herbs, but have eaten versions that were 90% herbs – find a balance that works for you.
Avoid the possibility of worthiness by seasoning generously (and seasoning again to brighten it up before serving if made in advance.)
Ten More Bites 