Food: Gussied-Up Tabbouleh

[ serves 8 ]

When I first became a vegetarian, tabbouleh was one of the few dishes in my culinary repertoire. I recently updated this Middle Eastern staple—beloved for its pairing of fresh vibrant herbs with sweet, chewy bulgur. I’ve added a bit of lemon zest to brighten the flavor, and instead of soaking the bulgur in water, I soak it in veggie broth for an added layer of flavor.

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