Herbed Tabbouleh for We Feed Back

by Jenn on August 29, 2011

in Diabetic Friendly,Gluten Free,Salads,Vegetarian


Back in May at Plate to Page in Weimar, Germany I met an amazing food blogger from Cape Town  – Ishay of Food and the Fabulous.  We had a lot of fun creating a picnic photoshoot together, and her infectious enthusiasm shined through the entire weekend.  Her passion is truly inspirational, and when she suggested that we Plate to Page attendees do a little something for the project We Feed Back, I was more than happy to participate.

I have never known hunger.  I was lucky enough to grow up in a small town in the rural countryside of New England and while money didn’t exactly grow on trees for us, in the grand scheme of things we lived a fairly comfortable lifestyle.  But there are millions who do know hunger, and know it every day.  In the midst of all the craziness of our own lives, it is so easy to caught get up in our day to day concerns – what to buy at the market? should we go out with friends for dinner and drinks this evening? where shall we go hiking this weekend? and we don’t stop to think about the preciousness of the fortunes that we do have, not even giving basic needs like hunger a second thought.  But for nearly one in seven around the globe, that is not the case.  So what if when we went out to enjoy food at a restaurant or have dinner with friends we could give back some of our pleasures to help those in need?

We Feed Back is an initiative of the UN’s World Food Program in which users utilize social networking tools in order to raise awareness and fund raise in order to fight hunger around the world.  Through We Feed Back, one can in essence give back any food or meal that was enjoyed by going to the calculator, entering the dish you ate and its cost per serving, and then donate the number of servings that you wish.  All the revenue goes towards WFP’s school feeding programs to help give meals to hungry children.

Chopping parsley for tabbouleh

So this week, for our dinner to feed back, we made a light Summer meal while the 30+C sunshine seeded our minds with thoughts and yearnings for cool Autumn breezes to come soon.  We made a plate of grilled halloumi cheese and herbed tabbouleh by Anissa Helou (recipe on David Lebovitz’s blog), converted to gluten free by substituting cooked millet for the traditional ingredient of bulgur.  Simple and fresh, and yet would be a luxury for so many in this world.  But by “giving back” our meal, we can also help provide food to those who need it most.

I hope you are inspired to try this tabbouleh, but more so I hope you are inspired to check out We Feed Back, consider a donation, or plan an event of your own.  The food blogging community is a powerful one, and together we can bring about great changes in the world.

Also submitted to – Gluten Free Wednesdays


Val August 29, 2011 at 9:04 am

Thanks for bringing my attention to We Feed Back. It’s an amazing thing to be a part of.

Also love the authenticity of your tabbouleh and pairing it with some halloumi cheese couldn’t be more perfect. Reminds me that I really should buy halloumi more often!

Jenn August 29, 2011 at 7:18 pm

Thanks so much!

Rosa August 29, 2011 at 9:06 am

Tabbouleh is wonderful and yours look really scrumptious!

Cheers and Happy Monday,


Jenn August 29, 2011 at 7:19 pm

Thanks Rosa!

Ishay August 29, 2011 at 9:56 am

I appreciate your contribution and the very thoughtful write up you’ve done!
Your pics, as always are inviting and get the reader to feel the mood of the meal and the day.
My dinner is on tonight and still lots of prep as it in an external venue.

Looking forward to putting all our posts together for tomorrow.


Jenn August 29, 2011 at 7:19 pm

Thanks so much for organizing everything Ishay!

Sara @ Real Fun Food August 29, 2011 at 10:13 am

Tabbouleh is fantastic with halloumi. Halloumi is one of my favorite snacks and I definitely don’t think it gets enough attention!

Jenn August 29, 2011 at 7:27 pm

Thanks! I love halloumi too :)

Kelly August 29, 2011 at 5:31 pm

Wow this looks absolutely delicious, lovely photos! :)

Jenn August 29, 2011 at 7:28 pm


EA-The Spicy RD August 29, 2011 at 6:33 pm

Love this meal and the We Feed Back initiative! Will definitely check the site out. Thanks so much for spreading the word!

Jenn August 29, 2011 at 7:28 pm

Thanks! I’m so glad that I know about We Feed Back now, think it’s an awesome program.

Nicole Franzen August 29, 2011 at 6:59 pm

That looks delicious! I want it now please :)

Jenn August 29, 2011 at 7:28 pm

Thank you!

Simone August 29, 2011 at 9:16 pm

Great contribution to this too Jenn! Great cause indeed and glad you joined in too!

Jenn August 29, 2011 at 9:17 pm

Thanks Simone!

Rivki Locker August 30, 2011 at 3:00 am

A beautiful recipe and a beautiful cause.

Jenn August 30, 2011 at 8:03 am

Thank you so much!

Tiffany August 31, 2011 at 2:46 am

This is the perfect Mediterranean meal!

Jenn August 31, 2011 at 5:46 pm

Thanks!! Definitely one of my favorite meals in a while :)

Jen O. August 31, 2011 at 7:45 pm

What a cool organization, and kudos to you for participating! The tabbouleh looks delicious!

Jenn August 31, 2011 at 7:47 pm

Thanks! We Feed Back is def. a cool organization :)

Erica August 31, 2011 at 8:47 pm

Wow, this is such a great program. Thanks for giving it some well deserved attention.

Jenn September 3, 2011 at 8:30 pm

Thanks Erica! Yeah it’s a great program.

InTolerantChef September 1, 2011 at 1:50 pm

Great recipe, photo and cause!

Jenn September 3, 2011 at 8:31 pm

Thanks !

Barbara September 1, 2011 at 2:24 pm

Thank you for posting this and bringing this cause to our attention.

Jenn September 3, 2011 at 8:33 pm

Thanks Barbara.

Gen September 3, 2011 at 8:28 pm

Great color, I like that meal very much!

Jenn September 3, 2011 at 8:37 pm

Thank you :)

Maureen September 4, 2011 at 12:37 am

I made this a couple of weeks ago (I used bulghur) and everyone loved it. It’s now my go-to tabbouleh.

Jenn September 5, 2011 at 10:07 pm

Thanks Maureen! Yeah I think this is going to be my go-to tabbouleh from now on too, it’s awesome.

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