About a week ago, my sister and I threw my mom a surprise party for her birthday. It was her big 6-0, although you’d certainly never guess it just by looking at her. My mom also has the energy of a kid in a candy store, and between the pace of her talking and walking, you’d think she was on a continuous sugar high.
But my mom’s actually the healthiest person I know, and the only sugar in her diet is the occasional piece of dark chocolate. Instead, I think all that energy just comes naturally from all the daily green smoothies and yoga she’s got going on in her life. Anyways, for her party, I wanted to make sure tabbouleh was on the table. It’s a dish she introduced me to that has subsequently become one of my go-to party dishes, especially in the summer when fresh cucumbers and mint are in season.
Tabbouleh is super easy to make, and with all the other food I was whipping up, it was the perfect easy, yet mom-lovable dish for the party. Plus, tabbouleh always adds a light and healthy option to the table. Alongside heavy dips and desserts*, this is usually a welcoming sight. (*I.e, dark chocolate and peanut butter layered cake with peanut butter mousse, banana cheesecake, and chocolate ganache…yes, we went all out to find the perfect cake for my mom. Oh wait, did I say she wasn’t a fan of sugar?)
Make extra because tabbouleh keeps well and serves as a perfect leftover-composed lunch. Also, feel free to add any other herbs or produce that’s available into the mix.