Tabbouleh is something I neither understood nor enjoyed not too long ago. In case you haven’t been fully introduced to it yet, it’s a Lebanese salad of parsley, mint, bulgur, tomatoes, and lots of lemon. I’ve always thought of it myself as primarily an exotic salad that, if presented in front of me, was to be appreciated for its cultural and healthful aspects, but not for much else.
After all, it’s a salad made of mostly herbs. Herbs! Things I thought existed in their mildest form to provide the slightest contrast of color on finished dishes, and at their boldest in a pureed pesto. The most prominent herb of tabbouleh, parsley, is especially something I’ve always been on the edge about.