
This tabouleh was inspired by my recent essay 'A Chance Encounter with Ed Hyder's Mediterranean Marketplace' post. I have made tabouleh plenty of times in the past, but never from a recipe. For the purpose of this post, I had to backtrack and come up with one. I usually add the basic ingredients and adjust lemon, mint leaves and salt for flavor as I go. I adjust oil as I go for consistency's sake. I have different quirks, I call them quirks, but they are sound advice that I think help achieve the best tabouleh.