The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 10, 2009
Very good, the real deal, add one clove of fresh crushed garlic to the oil for more flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 18, 2009
nice....been searching for awhile for a good recipe...i used only 3 tomatoes and it was more than enough.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 8, 2009
Good stuff...I use green onions for a milder flavour, but the basic cooking onions are okay in moderation. For an authentic Lebanese meal, be sure to serve this with Romaine lettuce.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 13, 2009
I make tabbouleh like this all the time. I do substitute red and green onion in place of the spanish onion. I find it adds more colour and flavour. Usually I add the same amount of red onion and add about 3 green onions, since they are both more mild it won't overpower the salad. A bit or coriander added to the mix is good as well but it's got a strong flavour and you can overdo it easily. Overall a very nice salad.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 12, 2009
Pretty good. I scaled the recipe down to 1 serving cause no one else in the family likes tabbouleh : ( but had to add more bulgar because there was a LOT of water left after 30 min. Only had green onions and added a couple cloves of garlic minced fine and sauted over low heat in the olive oil. Will probably use more mint next time, too. Still, I enjoyed it as a light lunch.
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: May 28, 2009
This recipe, as is, seemed (surprisingly) bland to me. I was able to adjust the flavor to my liking by adding a bunch of garlic powder, a few healthy doses of kosher salt, a bit of cumin and some fresh ground black pepper. I added more onion after we ate some for dinner tonight and am letting it sit in the fridge, hoping it will get be more flavorful tomorrow. That being said, my fiance, who refers to veggies as "rabbit food," went back for seconds. Extra star just for that!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 7, 2009
Yummy, easy, and refreshing! I also made this with quinoa (used 1/2 cup instead of 1/4) and added reduced fat feta. Delicious!
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Cooking Level: Beginning

Home Town: Racine, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 6, 2009
Having had a Lebanese nanny and being married to a Lebanese/American I have learned what I hope can be helpful hints. Bulgar can be found in most healthfood stores,use the "fine" and soak overnight in cool water. Never use the stems on the parsley,to add flavor snip the leaves off with kitchen sheers (I do it while watching TV,use a food processor to grind the parsley. Same goes for the mint is using fresh mint,if using dried use a wire mesh strainer to finely grind the mint into the salad. This is a great recipe and is the true Lebanese recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 17, 2009
Excellent side dish for the Shish Tawook Marinated Chicken from this site.
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Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 9, 2009
living in Michigan , pre 911 , we had a ton of middle eastern resturants. Not the big corporate ones' but the small Mom and Pop operations where the food wasn't premade in bulk by a machine. Sadly those small resturants that used to be packed and hopping , dwindled and closed. This is very authentic. Just how I was shown to make it by my little old grandmother neighbor before she passed away. However she wouldn't make such a small amount ! ( I put a bit of minced garlic in mine.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 28, 2009
I want to comment on this recipe, because I have similar recipe and I make this salad very often. This recipe is good, but don`t use so much tomatoes. I use 3 tomatoes for 2 cups of parsley and 3/4 cups of mint. There can`t be much tomatoes in this salad (1/3 part of all salad). And I use lemon zest too, not only juice.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 11, 2009
I lovvvvve this salad! I always use more bulgur and hardly ever use mint when I make it tho.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 16, 2008
This was really tasty! The only minor changes I made was using just 1 large tomato and I used green onions. Still turned out great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 24, 2008
less tomatoes
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 26, 2008
Delicious, authentic, and even better the next day!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 11, 2008
Very good! I like that it doesn't call for too much bulgur. It's going to be my go to Tabbouleh recipe!
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Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 1, 2008
Maybe I am just really, really slow... but cutting up all those fresh herbs and garlic took me FOREVER! Cutting tomatoes also takes me a while - I took the suggestion of others' and added cucumber (great idea!)and doubled it too! This dish tasted better after it 'marinated' in the fridge too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 25, 2007
My SO and I really enjoyed this recipe! It was so refreshing! I did make a few adjustments though. Since I couldn't find bulgur at my local supermarket, I substituted it with 1 cup quinoa boiled in 2 cups water till done. Also, I only used half of the onion, because I didn't want it to overpower the salad. Lastly, I added more parsley, fresh mint and lemon to taste. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Caloocan City, National Capital Region, Philippines
Living In: South San Francisco, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 28, 2007
A very nice salad. I added some sweet corn fresh off the cob for a contrast to the tartness of the lemon, with great success. I also used green onions instead of regular white onions. In another batch, I added some toasted pine nuts and reduced the lemon, again with success. Of these two versions, I prefer the first.
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Living In: Providence, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 24, 2007
This was an incredibly easy and delicious recipe. I couldn't find bulgur in either of my local grocery stores so I used couscous instead. I'm looking forward to it tomorrow for lunch in a pita pocket with some fresh from the garden veggies. I definitely will be making this again!
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Cooking Level: Intermediate

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