Reviewed: Aug. 31, 2009

This salad has great potential, but I highly recommend decreasing the parsley significantly. It was very overpowering. It was otherwise an excellent salad. Some finely chopped celery would have been excellent in it as well. I will definitely try this recipe again and apply these changes and I am confident it will be fantastic.

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lumberjole

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Reviewed: May 3, 2009

Fast, easy, and good- what more can you want?

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Julie

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Reviewed: Feb. 2, 2009

Salad was better the second and third time I served it, something you want to let sit in its own flavours for a bit.

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P-Barc

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Reviewed: Nov. 13, 2008

I had such high hopes for this, but it didn't quite deliver. I used the bulgur and was quite surprised when it did soak up 2 cups of water! Then I added the full amount of lemon juice and half the amount of olive oil. It was too much liquid to soak in fully, and had a funny taste. Too much lemon, and not enough flavor. If I made this again, I would do it again with some of the spices people suggested, and fresh garlic as well. Then I would mix it all, and let it sit mixed together overnight. I added sliced avocados on top, and it really was a healthy meal. This has great potential though!

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Aug. 24, 2008

This is so good! I used whole wheat cooked couscous (because I had some leftovers) and used only 1/3 of the oil (used evoo). Try adding a dash of Italian Seasonings--it makes it delicious!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jun. 13, 2008

Good recipe. A little too lemony. A nice summer salad.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Oct. 1, 2007

This recipe is pretty good. I made a few alterations along the way. I cut back the lemon to half of what the recipe called for, used extra virgin olive oil instead of veggie oil, and instead of topping with carrots, I topped it with fresh slices of avocado.

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CASSANDRAHEARN

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 26, 2007

The idea is great, and I will make this again, but with modifications. There was way too much oil in this. The oil basically overpowered what should have been the fresh, delicious flavours of the ingredients. Next time I will halve the oil, but keep the same amount of lemon juice, add more vegetable layers, like cucumber and sweet red pepper, and maybe add a few chopped toasted walnuts on top to give it some crunch.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 27, 2007

Ugggh! I didn't like this at all.

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Krick

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Reviewed: May 15, 2007

The base recipe has a few problems, but you can modify it to make it delicious. Use half, or less, the amount of oil. I added salt, curry and powdered ginger, and it was wonderful. The recipe is also wonderful with quinoa instead of bulghur, although that's not a necessity.

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HEATHER_D

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Reviewed: Apr. 2, 2007

Fabulous and refreshing! I have been looking for high fiber, low fat foods that my man will eat and enjoy...this is one of them. Simple to make (and impresses friends too).

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Celeste

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 25, 2007

As a vegetarian I did appreciate the extra protein from the chickpeas. Going on past reviews, I reduced the dressing by using 3 Tbl good quality olive oil and 1/4 cup fresh lemon juice. I also added zest from one lemon, about a teaspoon of cumin, and doubled the carrots. Finally, I found that adding 1-1/2 cups of boiling water to the bulgur wheat and letting it sit for only 15 minutes was perfect -- it really soaked up the dressing that way! Fantastic spin on a classic tabbouleh and a great recipe to play around with... thanks!

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BekahBug

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Reviewed: Mar. 7, 2007

alot like tabbouleh. i like that this is a more balanced meal(protein). i added garlic. if ya like tabbouleh i think you will like this recipe.

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brandylynn

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2006

The bulgur is very nice in this recipe, although after 1.5 hrs, it still hadn't soaked up all the water (I used pearl barley, which I believe is the most common). I ended up boiling it after that long, and it quickly finished up. I did add tomatoes and some lime juice, as I felt it needed some punch. I also cut back on the oil, as others recommended.

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 27, 2006

This is good, but not my favorite.

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latte

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Reviewed: Sep. 6, 2006

Like other reviewers, I cut the oil in half. This salad was part of my lunch all week. It stayed as delicious as the first day I made it. Very refreshing!

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TERESITA79

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 6, 2006

I used olive oil, and lime juice instead of vegetable oil and lemon juice. I added dried cranberries and sliced walnuts. Delicious.

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schmerna

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2006

I used wild rice instead of bulghur and it was great. A nice light lunch.

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Cheffie

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

Living In: New York, New York, USA

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Reviewed: Jun. 1, 2006

Very nice. I go easy on the oil; you do not need that much. And I toss it all ahead of time so the flavors blend. Often use for lunch served over lettuce. If you like lemon the way I do, try adding some lemon zest.

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