Love it. Full of flavour, so healthy, so quick and easy to prepare. Excellent weeknight meal with some healthful brown rice. I used fresh tomatoes instead of canned tomatoes, and fresh jalapeno peppers instead of bottled chili peppers. Does not make it as saucy, but it is still quite juicy and full of fresh flavour from the combination of capers, olives, lime juice and spicy jalapenos. It is now on my rotating repetoire of evening meals.

Reviewed On: Jun. 21, 2007

What I like most about this recipe is the unusual addition of shrimp to the salad. This is the first time I have seen shrimp in a tabbouleh salad, and I found it a fresh addition. It provided another layer of texture as shrimp as a "to the bite" feel to it. While parsley plays a big role in this salad, I am not a huge fan of it, and as such that element was not my favourite part. Overall, I did enjoy this recipe, but I did note that its a salad that needs to be consumed within a day or two as the bulgar tends to take on a goopy consistency when it marinates with the other ingredients for too long.

Reviewed On: Jan. 13, 2004

Disappointed it did not turn out the way I had expected based on the previous rave reviews. I found it much too wet and the mushrooms, onions, peppers should have been cooked beforehand so that it would not have "boiled" in liquids. However, I did like the smoky flavour imparted from the bacon which made the dish rich and satisfying. I ended up throwing some cooked rice into the pan in order to soak up the excess liquid. Overall, I thought it was a good homecooking-type dish.

Reviewed On: Dec. 4, 2003