This recipe has the potential to offend both charoset purists and tabbouleh purists, but combining the two is well worth the risk. After Passover this year, I had some leftover charoset (the Passover Charoset from Louisa Shafia's The New Persian Kitchen cookbook- it's the very best) and I needed a side dish for dinner. I had all the ingredients for tabbouleh (bulgur, lemon, and an herb garden) on hand, but no tomatoes, so I decided to mix the leftover charoset in instead. I used Ottolenghi's tabbouleh recipe from his Jerusalem cookbook as inspiration for this recipe. I love this tabbouleh even more than the traditional tomato-y one and hope you do too.

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