When your husband and sons bring home fresh fish and it’s on the table in less than 5 hours after it is caught, there is not too much you need to do to make it delicious.  I decided to serve the fish on this vegetable tabbouleh that was flavored with bright, fresh  parsley, cilantro, mint and cumin-infused chickpeas.  It was a wonderful pairing and just right for the seafood.  It would work with any white fish.  To finish off the dish,  I tossed some tomatoes with some parsley, red onion and halved cherry tomatoes, salt, pepper, olive oil and lemon and tossed it on top.  Add a fresh, green salad and the meal is complete!


Click here for the link to the tabbouleh  from Food and Wine.