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Reviewed: Oct. 19, 2008

I just kind of used the recipe as a base and eyeballed the amounts. This was really lemony, I added a tiny bit of sugar and a lot of salt to cut the sourness. However, tabouli is a great way to use up all the parsley I was blessed with, and this recipe has all the classic ingredients I remember.

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Reviewer:

ONIOND

	Cooking Level: Expert Living In: Minneapolis, Minnesota, USA
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Reviewed: May 7, 2008

After making this I was left wondering if there were some serious errors on the qtys of ingredients. This initially came out as a big soupy mess. 1/3 cup of bulgur wasn't nearly enough so I ended up going back and hydrating another cup of dried bulgur and then adding it to the rest of the ingredients. Before I added more bulgur, I had a bowl of parsley, mint and tomatoes floating in lemon & tomato juice. Since this was already so soupy I only used half of the olive oil and I also cut back on the salt. You might consider seeding the tomatoes to cut back on the liquids. This was also much more lemony than any other recipe I've tried. I didn't mind the lemon flavor but it was much more prominent than any versions I've been served before.

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Reviewer:

MINDCRUSHER1376


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Lebanese-Style Tabouli

Reviewer:

ONIOND

Reviewer:

MINDCRUSHER1376