WE used this as a base and made one with all of the ingrediants except the cinamon and the bulgar. We used quinoa. We love the texture so much better than the bulgar wheat - and we can serve it to our friends who are not able to eat wheat. Thanks!

forget the cinnamon (not a good match with the parsley)...try 4 or 5 green onions instead of regular onions for a milder taste. Sumac is a nice lemon-flavoured spice that I like to add (amount depends on your liking- 1 tsp is enough for me). Also, I like my bulgur to have some crunch, so I only soak it in warm water for 10 minutes or so. Serve with romaine lettuce for an authentic side to barbecue chicken and rice.

Cinnmon is not a good spice for this. 1/2 tsp of All spice is what makes this amazing. Also adding 1 bunch of scallions helps alot to.

Leave out the cinnamon!!!, add one more bunch of parsley-wash really well, don't boil the burghul wheat-just soak it for 5 minutes, add 1/3 cup lemon juice and 1/4 cup olive oil and adjust to taste.

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.

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.