Tabbouleh is a filling meal that is fresh and cool on a warm summer evening. It’s also a great way to use some of those CSA greens! During the summer tomato season, I also add 1-2 ripe tomatoes, diced, but it’s not quite time yet here in Maryland in June. For an extra bit of brightness, prepare preserved lemons to use in this dish!
- 1/2 cup bulger wheat, substitute couscous or quinoa
- 1 cucumber
- 1 avocado
- 2-3 green onions
- 1/4 (2oz) cup feta cheese or vegan feta cheese
- 1 head kale
- 1 cup herbs, pick 3: cilantro, dill, mint, basil, nasturtium
- 1/2 of a preserved lemon
- 2+ tbsp olive oil
- salt, pepper, and sumac to taste
- Soak the bulger wheat overnight until tender, or follow package cooking directions and then let the bulger completely cool. Add cooled bulger wheat to a large bowl and combine all following ingredients in the bowl.
- Dice 1 long cucumber or 2 small, the green onions, feta cheese, and the avocado. Dice size is up to you; I prefer my Tabbouleh to be bite sized so I aim for a 1/2 inch dice.
- Chop kale and herbs in a 1/2 inch dice. I layer the leaves on top of one another, cut strips, then cut across the strips to achieve a dice. You can mince stems small or discard them to compost.
- Mince preserved lemon.
- Add the olive oil and toss all ingredients, then add a large dash of salt, pepper, and sumac and toss again. Taste and add these ingredients in small amounts to your preference.
- Serve with a warm flatbread and a dry cider or white wine.