The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: apr. 22, 2009
This tastes very good! I made a few changes because I didn't want to go out and get what I missed in my pantry (no time to shop): I replaced the cucumber with a green pepper. I didn't have enough parsley so I complemented with dill and cilantro. I didn't have fresh mint so I just broke a mint tea bag over the salad. The result was absolutely fresh tasting and delicious! Next time I'll buy my bulgur ground a bit coarser, I think it would be better than what I had. This was for a potluck and I brought mini pitas to eat with the tabbouleh--great success! Thank you, this is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: apr. 16, 2009
When I left Michigan, the one thing I really missed was having all the Middle Eastern delis around. I really grew to love the food while I was there, and tabbouleh is one of my favorites. I made this salad and tasted a couple hour later and thought it didn't taste right. Luckily I made it a day ahead of time, and by the next day it tasted perfect! This recipe is great exactly as written!
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Cooking Level: Expert

Home Town: Louisville, Kentucky, USA
Living In: New Albany, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: mar. 9, 2009
Absolutely delicious! I substituted 2 Tbsp pickle juice for 2 Tbsp of the lemon juice (you still get the acidity from the vinegar, plus some salt and a lovely garlic taste). The pickle juice also complements the cucumbers really well, since they're both related. Delish! I might try using quinoa instead of bulgur for a variation sometime. Our local natural food store sells a quinoa version that is to die for! *** Update: I also tried this with red bell pepper instead of tomato. The pepper gives a nice crunch, the flavor is terrific, and it doesn't tend to get watery like tomato does. I'll probably use the red pepper from now on.
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Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: jan. 5, 2009
This recipe is very good. It tastes as it should I think. I usually added more parsley because I like it that way but otherwise I followed the recipe as is. Make sure you chop the parsley by hand and do not use the food processor or it may be to watery.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: dec. 25, 2008
This is a great recipe but I will use a bit less oil next time and I am sure it will be perfect!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: oct. 28, 2008
Very tasty and as even better the next day. I'd would reduce the olive oil quantity the next time. I didn't de-seed or peel the cucumbers. Just chopped them up. Healthy side dish or salad. Served with Shish Tawook from this site.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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Reviewed: sep. 10, 2008
I love this recipe and have made it several times. I leave the seeds in the cucumber as I am too lazy to remove them. I also substitute a finely chopped onion for the green onions as I usually don't have green onions on hand. I like this salad because it tastes refreshing and is healthy and filling.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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Reviewed: sep. 9, 2008
This was excellent. I added about 1/2 cup red onion for an extra kick.
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Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: sep. 6, 2008
This is outstanding, but I sort of made it my own. I didn't have scallions, so I diced up a small vidalia onion instead. Then I added the zest of 1 lemon to the mix in addition to the lemon juice. FInally I sprinkled in some crunchy sea salt to cut through the lemon and it was just delicious. I couldn't wait the hour to eat it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: aug. 16, 2008
This is very good. I would recommend decreasing the lemon juice just a bit, though. It was slightly sour for my taste.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: jun. 15, 2008
This tabbouleh would have been good if it weren't so oily. I found it quite oily in comparison to what I would get in a good Lebanese restaurant.
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Cooking Level: Intermediate

Home Town: Southgate, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: jan. 5, 2008
Good, but have had better. I will try replacing the lemon juice with red wine vinegar next time.
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Cooking Level: Intermediate

Home Town: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: dec. 30, 2007
I work as a server in a lebanese restaurant and this was almost as good as ours! They won't give me the recipe, it's a trade secret so I used this one I found on-line and was pleased enough that I will use it for the base of experimenting until I get the exact taste I am looking for.
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Cooking Level: Expert

Home Town: Iwakuni, Yamaguchi, Japan
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: dec. 6, 2007
This was very good and you feel good eating it because it is just so darn HEALTHY!!!!!! Vitamin C from the parsley and tomatoes, fibre from the bulgur wheat, omega somethings from the olive oil, etc. The only thing I would do differently would be to cut the onion WAY back - I love onion but I found the quantity really overpowering.
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Cooking Level: Expert

Living In: Riverview, New Brunswick, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: aug. 19, 2007
Nice and refreshing salad!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: jun. 4, 2007
I make this all the time. I don't much like the mint, but cilantro is great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: jan. 29, 2007
This was excellent and so easy! I added two more tomatoes since I live by the theory, 'the more tomatoes, the merrier'. It turned out so merry, I thought it was Christmas in my kitchen :) Thanks so much for such a great tabbouleh recipe.
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Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: sep. 4, 2006
I wasn't very happy with the outcome of this recipe. The taste was bland and it was very watery even after I drained the bulgur. I don't know if I'd make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: jul. 14, 2006
I thought this was a good recipe. My husband is always looking for "better" salad, as in more flavor. We eat bulgar often so this salad had lots of welcoming flavors to us. It had very strong flavors so I am still unsure as to what to serve it with but I now use the lemon and oil dressing on romain salads too. The texture is the only thing that gets some getting used to. The parsley is very different but good.
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Cooking Level: Intermediate

Home Town: Oakley, California, USA
Living In: Sierra Vista, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: jun. 20, 2006
I served this with grilled spicy lamb burgers from this site and it made an excellent side dish. Might take another reviewers advice next time though and not add the tomatoes until just before serving to keep them firmer. Thanks.
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KEZ
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Home Town: St Austell, Cornwall, England, U.K.

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