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