Reviewed: Aug. 26, 2009

The burgul is too much and the parsley is way less than in the conventional tabbouleh recipe. Tabbouleh is thought of as a parsely salad, not a burgul salad. I have substituted 1 cup burgul for 0.25 cup and 1 cup parsely for 2.5 cups, and ommitted the cucumber which is a non traditional addition.

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3azza

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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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Abby

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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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Mrs. Hooper

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Reviewed: Dec. 27, 2008

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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WITZKEN

Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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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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bakewithyourkids

Cooking Level: Expert

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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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Zubs

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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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Cherrychip

Cooking Level: Expert

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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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Stephanie Lilly

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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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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foofur2k

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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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JESSERS11581

Cooking Level: Intermediate

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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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Jennifer F.

Cooking Level: Intermediate

Home Town: Southgate, Michigan, USA

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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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Jessye84

Cooking Level: Intermediate

Home Town: New York, New York, USA

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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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otis

Cooking Level: Expert

Home Town: Iwakuni, Yamaguchi, Japan

Living In: Virginia Beach, Virginia, USA

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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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Katherine

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Living In: Riverview, New Brunswick, Canada

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Reviewed: Aug. 19, 2007

Nice and refreshing salad!!

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Food4Life

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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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S.A.M.

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Charleston, South Carolina, USA

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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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alyssa78

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Reviewed: Aug. 20, 2006

I make this all the time. I don't much like the mint, but cilantro is great.

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Annaid

Cooking Level: Intermediate

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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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bndibean

Cooking Level: Intermediate

Home Town: Oakley, California, USA

Living In: Sierra Vista, Arizona, USA

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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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