A nourishing and satisfying soup, high in healthy fats, to enjoy during the warmer months of spring and summer. To save time, use 2 cups of store-bought plain, unsweetened almond milk.
This recipe was recently taught in our Mosaic of Flavors Series, a partnership between City Market and The Vermont Refugee Resettlement Program. The instructor, Maha Akkeh, explained that traditional Syrian tabbouleh has far less bulgur wheat than what is typically prepared here in the United States. Couscous could be substituted for bulgur wheat, if desired.