The Annual Book Selection and Potluck meeting for my book club was Thursday. I posted the book lists yesterday: Book Club Selections, the long and short of it. Today, for Weekend Cooking, I’m posting the recipe for the dish I provided to the potluck: tabbouli. One of our members said it was the best she had ever tasted and wanted to know what was in it. I really believe that what made it special was that the parsley and mint were still growing in my garden two hours before we were eating the salad.

parsley from my garden

Tabbouli is a grain salad from the Middle East. I use the recipe from Jane Brody’s Good Food Book with just a few changes. I left out scallions because I find them too harsh. And I added mustard and honey to the dressing.

Jane’s Tabbouli (with a little help from Joy)

Salad
1 cup bulgur (cracked fine or medium)
2 cups boiling water
2 tomatoes, finely diced
1 cup finely chopped fresh parsley
3 tablespoons chopped fresh mint

Dressing
1/4 cup fresh lemon juice
2 tablespoons extra virgin olive oil
1 tsp honey
1 tsp dijon mustard
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp dried oregano leaves, crumbled
1/4 tsp ground cumin
Dash coriander
Dash garlic powder

1. In a medium bowl, dump the boiling water over the bulgur and let it soak for 1 hour. Drain well in a dishcloth lined strainer, pressing out the excess water.

2. Add the tomatoes, parsley, and mint to the bulgur. Combine the ingredients well.

3. Whisk the dressing ingredients together. About 1 hour or less before serving, add the dressing to the bulgur mixture, and toss the salad to coat the ingredients thoroughly.

Weekend Cooking meme graphicBe sure to visit today’s post at Beth Fish Reads for more Weekend Cooking adventures.


Comments

Book Club Recipe — 13 Comments

  1. OOOOh I love tabbouli and I agree those fresh, fresh herbs really make a difference. I was looking over your ingredients and I see you add honey. What a surprise. I’ve never added honey to my tabbouli and now I’m dying to try it that way. I would have never thought to add it.

  2. I think you are right about the fresh parsley and mint. I can definitely taste the difference. It’s worth trying to grow herbs in pots inside for as much of the winter as you can get them to grow. I’ve never grown mint indoors in a pot but I’ve had good luck with basil, chives, Italian parsley and cilantro. When we lived in Missouri I could usually get it to last until about February.

  3. Pingback: Wednesday’s Healthy Eating | Joy's Book Blog

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