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Reviewed: Apr. 26, 2007

This recipe needs a LOT of modification to even resemble decent tabouli. It has way too much bulgar wheat, not nearly enough parsley, it doesn't say to rinse the bulgar, and if you add it all in w/ the boiling water you end up cooking your herbs. If you do make and modify it, add diced/seeded cucumbers and tomatoes.

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14 users found this review helpful

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SousChefDaniel


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Reviewed: Apr. 5, 2007

Thanks, Twinkeroo, great suggestions! I increased parsley to 2 cups and added tomoto and cucumber. Also added some scallions. Used full about of lemon juice and zest and loved it! This was my first attempt at making my own tabouli and would recommend letting salad refrigerate overnight before serving to let flavors really come out. Yum!!

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4 users found this review helpful

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TrishtheDish79


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Reviewed: Oct. 22, 2006

Having only tried tabouli at our Armenian restaurant, this was definitely NOT what I expected, having no tomatoes or onions and a minimal amount of parsley. It was quite tasty, though. Because of the other reviews of way too much lemon, I left out the zest and only used the juice. It wasn't lemony at all. It was really good, though and will be a nice addition to our summer salad recipe rotation. Next time, I'll add a few veggies (cucumbers, bell peppers, tomatoes, etc.) and more parsley and mint, but thanks for a yummy, different recipe!

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2 users found this review helpful

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CHRISTYDAWNE

	Cooking Level: Expert Home Town: Lafayette, Georgia, USA Living In: Mount Airy, North Carolina, USA
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Reviewed: Jun. 12, 2006

Easy and delicious

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1 user found this review helpful

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JMSTURM


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Reviewed: May 15, 2006

Very tasty, and not overly lemony IMO (though I do adore citrus). Because some of the previous reviews complained about how long it took for the bulgur to soak, I microwaved the mixture for a minute on high before letting it sit, and it turned out just fine after 30 minutes. I also increased the parsley to a full 2 cups, and also added some chopped tomato and cucumber for a bit extra chunkiness. Definitely a keeper.

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8 users found this review helpful

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Twinkeroo

	Cooking Level: Expert Home Town: Montreal, Quebec, Canada Living In: Toronto, Ontario, Canada
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Reviewed: Dec. 9, 2005

It definitely took much, much longer to soak up the water - more like 60 minutes. The bulgur still had a tough consistency and was pretty much inedible due to its lack of flavor, of which only lemon was apparent.

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3 users found this review helpful

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Heather


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Reviewed: Nov. 9, 2005

This was my first attempt at tabouli and I think it turned out great! I left out the parsley and just added more mint. I also used less than 4 cups for a water and it still took longer than 30 minutes to soak it up. Beware, this makes A LOT! I've been eating leftovers for lunch all week. If you're not absolutely crazy about lemon, cut it back a bit, as it turns out VERY lemony.

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2 users found this review helpful

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VGILPIN

	Cooking Level: Intermediate Home Town: Waterford, Connecticut, USA Living In: Timonium, Maryland, USA
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Reviewed: Aug. 15, 2005

This recipe is like the one I first tasted years ago when I spent some time in Lebanon. Whenever I go to a Lebanese restaurant I always check the Tabouli but none can compare with the tangy goodness I first had. It's the quality and quantity of lemon that makes the difference between just so-so and great. This one comes close.

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3 users found this review helpful

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MISSSNOOP

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