Reviewed: Mar. 28, 2013

excellent tabbouleh. keeping everything else the same i added more parsley (about 1/2 cup shy of a whole bunch) and only about 3 good sized tomatoes instead of 5. i find this to be a little better ratio.. everything else is perfect.

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Reviewer:

kaisey

Reviewed: Mar. 17, 2013

Very very good. I took a couple of reviewers suggestions, and added a couple cloves of garlic finely chopped. Didn't have, and couldn't find any mint. Halved the amount and used basil (same family way stronger) I can't wait for my fresh mint to come up, we are in the Northeast and it's still too early. The fresh basil was a pretty good substitute, but I still want the 'real thing'. Thanks so much for sharing !

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Reviewer:

Lin

Cooking Level: Professional

Home Town: Yorkville, Illinois, USA

Living In: Coxsackie, New York, USA

Reviewed: Sep. 24, 2012

This is a wonderful and fool proof recipe - I halved the amount of tomatos but aside from that followed exactly and was asked for the recipe.

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Reviewer:

Dania

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: New York, New York, USA

Reviewed: Sep. 9, 2012

EXCELLENT recipe Ihahve been buying Tabbouleh from Trader Joes this recipe tastes just like it and a hole lot cheaper I used a finishing Olive Oil from Trader Joes. Thank you, good Job!!!!

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Reviewer:

L Newton

Reviewed: Sep. 5, 2012

It could use more parsley, and had way too many tomatoes for a parsley salad. But it was good and easy.

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Reviewer:

blueflagbaking

Cooking Level: Expert

Living In: Troy, Michigan, USA

Reviewed: Aug. 9, 2012

As good as any Greek restaurant. Delish!

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Reviewer:

Yogastevi

Reviewed: Jul. 14, 2012

Needs way more bulgar, otherwise the taste is great. Diced seeded cucumber also is OK to add.

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Reviewer:

ECampbell

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Lolo, Montana, USA

Reviewed: May 7, 2012

Excellent, but I used only 2 tomatoes instead of 5. It was perfect that way. I used 1/2 cup of couscous instead of 1/4 cup of bulgur.

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Reviewer:

Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

Reviewed: Apr. 28, 2012

Very good and refreshing.

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Reviewer:

gurl_cbl

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Reviewed: Apr. 24, 2012

Tabouleh is perfect with any middle eastern dishes. I have noticed there are two kinds of Bulgur : coarse and fine , and I think the boiling water is supposed to be for the coarse one . I always use the fine Bulgur and I just soak it in water for less than 20 minutes . I use green onion instead of white onion, I cut the head and the steams. I also like to add black pepper

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