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!

4 servings.


  • 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.

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