After I posted my list of favorite spring cookbooks, I could tell that this is the book you’ve all been waiting for – and I’m here to tell you that Sara & Hugh Forte’s new book, Sprouted Kitchen Bowl + Spoon, doesn’t disappoint. The photos are of course gorgeous, and the food… well it makes you want to dig in with a spoon because all of it, like this tabbouleh recipe, looks so incredibly vibrant and delicious! The book has been sitting on my desk for a little while now, among a slew of papers, books, and other messy-desk things – which is how this tabbouleh recipe from the back cover happened to catch my attention. I love tabbouleh, I love strawberries, and I love salads mixed with sweet and savory things, so I knew I had to give this tabbouleh recipe a try…
Instead of putting my own spin on things, I thought I’d go crazy and just follow the tabbouleh recipe exactly as Sara wrote it. (Except I didn’t have parsley so at the last minute, I chopped up basil). I don’t cook a lot with bulgur but I should – it’s so easy to make, and I love how it has a more mellow flavor than quinoa. Of course, if you’re gluten-free, go ahead and use quinoa in this recipe.
Feta is optional in this tabbouleh recipe, but since she made a special note about how her “resident taste tester would argue it’s absolutely necessary,” I went for it. The only thing that was really missing here was the pretty picnic scene that should have been in the background. We ate this salad for dinner last night, but it would definitely be picnic-perfect.
Other recipes that are on my list: the Hippie Bowl (check out this cute post from A Couple Cooks), the Tahini Kale Slaw & Roasted Tamari Portobello Bowl, and this mixed berry tiramisu. Click here to get the book!
