Green garlic stems add a punch of flavor to tabbouleh.
Green garlic stems add a punch of flavor to tabbouleh. ANDREW SCRIVANI Andrew Scrivani/The New York Times
Green garlic stems add a punch of flavor to tabbouleh. ANDREW SCRIVANI Andrew Scrivani/The New York Times

Tabbouleh gets a punch of spring

May 20, 2016 10:00 AM