Reviewed: Apr. 25, 2010

This a nice dish. Far too oily. Next time I make this I will use half the oil, but the same amount of lemon juice. I decided not to have carrots in it because I wanted it to be more like tabouleh. I did add mixed sprouted grains because they were ready to use. It added a lovely crunch to the salad. I made roasted vegetables with halloum to go on top of this, along with fattouche. Delicious dinner!

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12 users found this review helpful

Reviewer:

missladi

Reviewed: Mar. 29, 2010

This is a great summer salad. It's light and crisp and just different enough to add some variety. All of the ingredients are healthy and give it a very fresh taste while the bulgur makes it filling. I added tomatoes when I made it and it tasted great.

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6 users found this review helpful

Reviewer:

Melek

Cooking Level: Intermediate

Reviewed: Mar. 5, 2010

I used couscous instead of bulgur and cut the oil in half and it was great! 5/5!

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6 users found this review helpful

Reviewer:

Kermit Mosby

Reviewed: Feb. 27, 2010

Healthy and yummy, as the bulgur wheat was absorbing the water I added some dry parsely, dry mint and garlic salt to it for some added flavor. I cut the oil in half and used good olive oil. I also used half lemon and half lime juice ( only because that was all I had in the house) and I used half parsely and half cilantro. I crumbled some lowfat feta right before I served it In a sierian bread pocket. This was a perfect nutritious lunch for right before a grueling workout at the gym! Thank you!

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8 users found this review helpful

Reviewer:

Muffin Mans wife

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

Reviewed: Jan. 16, 2010

I love this. I make it frequently, lots of protein and very satisfying. The only changes I made is- I use 1/4 cup vegetable oil, add 2 tablespoons of white wine vinegar. Perfect!

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5 users found this review helpful

Reviewer:

Tina Weiss

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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5 users found this review helpful

Reviewer:

lumberjole

Reviewed: May 3, 2009

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

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4 users found this review helpful

Reviewer:

Julie

Cooking Level: Intermediate

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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5 users found this review helpful

Reviewer:

P-Barc

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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4 users found this review helpful

Reviewer:

Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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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5 users found this review helpful