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Lemon and Fresh Herb Tabbouleh

By Bonnie Sanders Polin, Ph.D, and Frances Towner Giedt

4.5

(12)

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Lemon and Fresh Herb TabboulehCookbook cover image courtesy of Random House

We've been making tabbouleh for years, but when Fran's Iranian friend Parvine Latimore made it for a special party, we both changed our recipes. Parvine used extra lemon juice and more fresh herbs than we were used to. The result was incredible—a delicious taste of lemon with every bite of grain and a burst of freshness from the blend of fresh herbs with every mouthful.

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