Spring Buckwheat Tabbouleh made with buckwheat groats, chickpeas, herbs, and fresh vegetables in an olive oil and lemon dressing.
This week we *finally* planted some seeds!
Spring has sprung here in Maryland, and we’ve been enjoying beautiful spring days in the seventies.
Living in a condominium, we do most of our planting on our back deck (a space I’m so grateful to have!).
This year, for the first time, we planted seeds in a large wooden planter box!
Last year, our zinnias and nasturtiums looked a bit cramped, so this year we afforded them a bit more space.
Right now, the planter box doesn’t look like much.
It’s just a huge box filled with damp soil that Flora loves to dip into when we open the door (she loves to eat dirt!).
But the anticipation, expectation, and excitement of growth is there, planted along with the tiny seeds.
I can’t wait to see nasturtiums, marigolds, zinnias, and herbs of all shapes and colors emerging from the soil!
For now, we wait.
Luckily, I have something for us to eat in the meantime.
This Spring Buckwheat Tabbouleh is made with buckwheat groats, chickpeas, herbs, fresh vegetables, and herbs in an olive oil and lemon dressing.
It’s the perfect hearty yet light meal for the spring season.
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