This is the last week for selecting our own recipe for “cookthebookfridays” . Starting in June we will be going back to working together on a chosen recipe.
After grating the cauliflower and mixing it with the chickpeas, chopped almonds, herbs and raisins, I added the mint and parsley to it along with the lemon zest and juices, then I added the oil. I thought it was a little dry so I added additional lemon and oil.
This is the second recipe we have made for tabbouleh, the first being from “My Paris Kitchen”, and sorry to say I didn’t care for that either. However, we all have our likes and dislikes, and I’m sure many people enjoyed this recipe.
It is very colorful and makes a lovely presentation on the table.