The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: May 4, 2009
Fast, easy, and good- what more can you want?
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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

Home Town: Langley, Washington, USA
Living In: Everett, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Jun. 13, 2008
Good recipe. A little too lemony. A nice summer salad.
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Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA
Living In: Hawthorne, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 1 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 27, 2007
Ugggh! I didn't like this at all.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 27, 2006
This is good, but not my favorite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Jun. 21, 2006
I used wild rice instead of bulghur and it was great. A nice light lunch.
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 18, 2006
This was very good but I added balsamic vinaigrette to the water so it was like marinating the bulgur. I also added hearts of palm.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Jan. 11, 2006
Not bad - something different. I think it was too oily, too lemony, and a little bland. I threw 2 bouillon cubes to the boiling water, used olive oil instead of vegetable oil and added loads of cumin, a dash of cayenne and one minced garlic clove to enhance it. Instead of layering, I just tossed everything together. I don't know if I'll do this again, but it will stay in my recipe box just in case. If I do, I will most definately cut down on the oil & lemon, perhaps use vinegar in place of the lemon.
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Columbia, Maryland, USA

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