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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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: 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
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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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KEZ

	Home Town: St Austell, Cornwall, England, U.K. Living In: Plymouth, Devon, England, U.K.
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Reviewed: Jun. 15, 2006

Very good and fresh, but not a whole lot different from what you can purchase at the deli.

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karenp


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Reviewed: Jun. 8, 2006

My gosh, tabouleh in general is just awesome. Be sure to use fresh herbs- theyre the best. Add the tomatoes just before serving to avoid putting them in the fridge- they get all mealy and gross. Also, for the health consious, I put about a cup of this stuff in a sun dried tomato tortilla and it was awesome!

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WorkingMom'sHousewife

	Cooking Level: Intermediate Home Town: Louisville, Kentucky, USA Living In: Keystone, Colorado, USA
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Reviewed: Oct. 8, 2005

fresh and guests love it.

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http://www.fencechat.com


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Reviewed: Aug. 15, 2005

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.

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JANINE6

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Jun. 5, 2005

It fe

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