Reviewed: Apr. 21, 2013

I made it GF by subbing the bulgur wheat with quinoa. It made no difference in taste (from what I recall from my years of eating it w/ wheat). I like mine with plenty of parsley - tastes so fresh. I went without the garlic but did add the fresh mint - it you have it, you should add it as it does make a difference.

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Reviewer:

TOYMOMMY

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

Living In: Troy, Michigan, USA

Reviewed: Feb. 2, 2013

I use chopped red onions instead of green, reduce boiling water to equal the amount of bulger, reduce olive oil to 1/4 cup, and use more parsley (Italian variety). Turns out wonderfully each time and has become a family favorite!

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Reviewer:

KrisKD

Cooking Level: Beginning

Reviewed: Jan. 5, 2013

A very important fact is to make sure you only use the tips of the curly parsley and not the stems. I have been eating this since a child and my grandmother taught me to never use the stems. They make the salad bitter.

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Reviewer:

Mike

Cooking Level: Professional

Reviewed: Aug. 22, 2012

I can't believe the reviews for this recipe. I realized most people are altering the recipe. My rating is for the recipe AS IS. The reason I gave it two stars is because I like the ingredient list, however, the lemon juice, olive oil, salt, and garlic portion I think is way off. Mine tasted like straight lemon juice and was extremely soggy. I had to drain the liquid and change the amounts of everything to make it some-what edible. I will not make this again

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Reviewer:

taflambas

Reviewed: Jun. 18, 2012

Authentic and good.

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Reviewer:

J Fox

Reviewed: Apr. 21, 2012

Good recipe. Made it as directed first time and it was great. Left out garlic but added 4oz crumbled feta second time. Great to keep in the fridge to grab for a healthy bite any time. Family is loving it.

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Reviewer:

Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

Reviewed: Apr. 19, 2012

This was excellent. On a whim I substituted pearl barley (real stuff, not quick cooking) for the bulgur and it was great. Also added 4 oz of feta. This was delish and I will make again. Even the kids ate it.

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Reviewer:

elizabeth_atl

Reviewed: Apr. 5, 2012

I've tried to make tabbouleh a few times and this was by far the best recipe I've attempted!

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Reviewer:

Krisykatt

Reviewed: Feb. 29, 2012

sorry nothing to do with real lebanese tabbouleh parsley mint 7 leaves tomatos 2 tomatos borghoul 2 table spoon onion small salt to taste black pepper to taste olive oil one cup lemon one cup

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Reviewer:

viviane

Reviewed: Feb. 5, 2012

I made this salad for a party and got several compliments for it. I used couscous (the large-grained Israeli type from Trader Joe's) instead of bulgur because I couldn't find bulgur. I prepared the couscous according to the directions on the package and didn't have any problems with it being too wet like some people did with bulgur. I did remove the seeds from both the tomatoes and the cucumbers, though, so that probably helped, too. I only used 1/2 cup of olive oil and I believe the salad would have still been good had I used even less. I agree with some of the other reviewers that the salad was a little bland at first. I ended up using more salt, parsley, and mint than the recipe called for, and I also added black pepper and a tiny bit of jalapeno - not enough to make it spicy but just enough to add some flavor. With these changes, I was really happy with the salad. Goes great with pita bread.

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