Tabbouleh is a recipe that I am not familiar with and that’s the fun thing about cooking with a group such as ours. When we come across recipes that we know nothing about, or if it had not been chosen for us in the schedule, we would have definitely passed it by.
That is the case with tabbouleh, this week’s recipe for the extra edition.
Not saying I particularly enjoyed the recipe, but I did learn all about bulgar wheat, and also, that I definitely do not like parsley as a salad and I was glad that I had cut the recipe using only 1/4 of all the ingredients. Maybe if I had used pita or flat bread to go along with this it might have tasted differently. However, that said, I just topped a few chips to show the results.
I made the recipe for the experience and I must admit, it looked pretty.
At least Tricia enjoyed it, so it was not a complete waste of time and ingredients