In the previous post where you had a chance to take a peek at my weekly meals using the fresh produce from my CSA box, I briefly mentioned that I would be sharing a tabbouleh recipe with a special ingredient. From the title (and the hugemongous picture), I’m sure you’ve figured out what makes this recipe extra special. Hello, strawberries!
Yup! I’m still eating my fair share of strawberries and shall continue until the price begins to escalate once again. In my CSA box was this gorgeous bright-green bouquet of curly leaf parsley. As I began to brainstorm how I could highlight the fresh herb as the star of a dish (I was not about to use it as garnish as it oftentimes is), tabbouleh immediately came to mind. After all, parsley is its single most ingredient. Normally it’s made with flat-leaf parsley, but after tasting the ones I had, I knew they would work just fine.