Traditional tabbouleh is all about the herbs, though many recipes spin it into a bulgur-parsley-and-tomato salad. Mark has this week’s budget recipe version that keeps the herbs in full view but swaps mashed chickpeas for the bulgur and loads in extra chopped vegetables. The result is a flexible warm-weather dinner that's economical, too, since parsley is the least expensive fresh by the bunch. Consider dill and/or mint sprigs as optional additions.
$7/month or $50/year
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.