Reviewed: Oct. 13, 2009

This was good, a little too much olive oil. I decreased the amount a bit. I just wanted to add as well, that Tabbouleh is not a "Greek dish", as I have seen several people mention in the reviews, it actually originates from Lebanon.

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Yasmine82

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Reviewed: Sep. 23, 2009

This was good but not sensational. If I were to make it again, I would add more parsley. I measured the parsley before chopping it, so perhaps that was the problem.

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Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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Reviewed: Aug. 28, 2009

This was nice. I'd prefer to give 3.5 stars as it wasn't quite a 4. Something was a bit pungent and I can't quite place it. Maybe too much garlic? Maybe too much mint? Not sure. I reduced the oil to 1/2 C and would reduce even more, like down to 1/3 C. Definitely makes a lot.

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BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 21, 2009

I followed the recipe exactly with the exception of cooking the bulgur according to package directions, which called for much less water and eliminated the squeezing step. I thought the finished salad was great, and the flavor was pretty close to what I get at the Lebanese deli near my house, except there was a little less parsley in this recipe. Overall, this is a keeper that I will make often during the summer when I can get abundant fresh herbs at the farmer's market.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Aug. 12, 2009

This was excellent. My husband is Syrian and this is as good as what his family makes!

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shelsy

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Reviewed: Jun. 28, 2009

For a much healthier version, try using a scant 4 tablespoons of oil. It still tastes delicious and is quite a bit less oily. Also, let the bulgur sit for an hour with about 1 1/8 cup of hot water, it doesn't have to be boiling hot. The bulgur soaks up the water perfectly.

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Dduellman

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Reviewed: May 21, 2009

I've tried this recipe exactly as written at least 4 times and every time I end up with tabbouleh soup. Way too much liquid and not appetizing at all.

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kirkngreta

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Reviewed: Mar. 21, 2009

This turned out very authentic. My boyfriend and I are big fans of tabbouleh (ok, we're a little obsessed with greek food in general...), and this was spot-on. Doubled the recipe, omitted the cucumbers (we've never encountered tabbouleh with cucumbers, and i'm greek) and added an additional bunch of parsley. It was actually much better the second day, too. It made a whole gallon ziploc bag's worth, so we ate it for a week. Definitely worth making again.

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Nicole

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Reviewed: Mar. 2, 2009

Terrific base! I add lots of fresh seeded/diced cucumbers and fresh radishes. Outstanding! I eat it with a little hummus and pitas or toss with left over heated rice and squeeze some extra lemon on it - Deelish!

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KBREDEAU

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Reviewed: Feb. 23, 2009

Easy to make and very tasty! The recipe makes A LOT, however, and if you're the only one eating it some may go to waste.

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Alittlebit

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 20, 2009

Real and authentic tabbouleh does not require cucumbers and definetly not garlic...

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nataly lahoud

Home Town: Amchit, Mount Lebanon, Lebanon

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Reviewed: Jan. 14, 2009

Loved the flavors! I chopped all the veggies together and did not drain off excess fluid, so the finished product was a little wetter than I had hoped, but overall, a very good dish!

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Julia

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: Nov. 18, 2008

I used basil instead of parsley, garlick chives instead of scallons, 1/2 cup grapeseed oil instead of olive oil. Juice of 3 lemons and 1 lime. About 1/2 tsp kosher salt. Use less oil and salt next time. Came out pretty good.

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