Makes 2-4 servings
active: 15 min
total: 15 min
This salad is an adaptation of my mom’s tabouleh. She uses whole wheat berries instead of bulgur, and adds chopped preserved lemons.
To model my mom’s tabouleh, chop the parsley, double the vinaigrette, and add 2 cups of cooked wheat berries or quinoa. Toss everything together.