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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14 users found this review helpful

Reviewer:

MISSSNOOP

Home Town: Toronto, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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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8 users found this review helpful

Reviewer:

VGILPIN

Cooking Level: Intermediate

Home Town: Waterford, Connecticut, USA

Living In: Timonium, Maryland, USA

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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35 users found this review helpful

Reviewer:

Twinkeroo

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Jun. 12, 2006

Easy and delicious

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6 users found this review helpful

Reviewer:

JMSTURM

Reviewed: Oct. 9, 2010

fresh and healthy and easy to make

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3 users found this review helpful

Reviewer:

newyorknightingale

Cooking Level: Beginning

Home Town: Summerside, Prince Edward Island, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Jun. 6, 2010

This was excellent after making some modifications. A used 1 1/4 Cups (uncooked) Couscous and increased the Parsley to 1 Cup. I also added 1 medium sized finely diced tomato and 1/2 of a medium sized chopped and seeded Cucumber and some chopped Green Onions.

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4 users found this review helpful

Reviewer:

caravanmom

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Homestead, Florida, USA

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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10 users found this review helpful

Reviewer:

CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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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29 users found this review helpful

Reviewer:

TrishtheDish79

Reviewed: Aug. 6, 2011

Great base, but like many others, I added more parsley (2 heaping cups), mint (1 heaping cup), plus diced persian cucumbers and tomatoes. Delicious!

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4 users found this review helpful

Reviewer:

Kristin Palombo

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Jan. 16, 2012

After reading the suggestions, I decreased the lemon zest to 1 lemon and increased the mint and parsley to 1/2 c. I also added three green onions and 1 c. tomatoes chopped. It went very well with the Carrots with dill butter and Almond topped fish.

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2 users found this review helpful