Reviewed: May 10, 2008

Very good, light dish. Goes well with fish.

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Reviewed: May 5, 2008

This is a really good and easy recipe. I reduced the oil and lemon juice to a 1/4 cup of each and reduced the salt to 1/2 tsp. Tastes delicious!

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LHARNISH

Cooking Level: Intermediate

Living In: Sambro, Nova Scotia, Canada

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Reviewed: May 2, 2008

good, but no wow factor. on par with (but not exactly like) what you get at decent middle eastern delis.

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cstank

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: May 1, 2008

So delicious, I absolutely love this recipe. The only thing I will change next time is decreasing the amount of oil; 2/3 of a cup was way too much. I can't wait to make this again! Thank you for the recipe.

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ShaiM

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Reviewed: Mar. 10, 2008

I love this recipe! Sooo good!

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JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Feb. 23, 2008

Good eating! It is especially delicious as a sandwich. I know, but I toasted a pita pocket in the toaster and piled in the Tabbouleh. Yummy - cool and crisp and satsifying.

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S.Michael

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jan. 10, 2008

I'm not a Tabbouleh expert, I'd never made this before, but I did not like it. It was way too lemony for me. Next time I would use half the lemon juice (or less), double the bulgur wheat, and use cilantro instead of parsley. Maybe even add some black beans. We had to eat this with tortilla chips, I can't imagine eating it plain.

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Sara

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Reviewed: Jan. 5, 2008

I wasn't sure that I would like this, because it seemed like it would be very salty, but it was very good.

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Heather

Cooking Level: Expert

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Reviewed: Oct. 2, 2007

I uses more parsley, chives instead of onions (because I had it in the garden), a bit more mint, and about 1/4 c. more lemon juice. It was fantastic and gone before we knew it!

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Nicole R

Cooking Level: Expert

Home Town: Ida, Michigan, USA

Living In: New Boston, Michigan, USA

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Reviewed: Sep. 27, 2007

Never put mint in this salad...it over powers the taste. Also eat it like a taco...take some washed romain lettuce leaves and put the tabbouleh down the centre.

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teama

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Reviewed: Sep. 17, 2007

Really enjoyed this, and will make it again. It was a bit too lemony though. next time, I will half the lemon juice. Also only used half the olive oil.

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BDChaff

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Sep. 11, 2007

This came out far too wet for me and the lemon taste was a bit overpowering, at least compared to other tabbouleh I have made.

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Emsdettener Koch

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Emsdetten, Nordrhein-Westfalen, Germany

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Reviewed: Aug. 21, 2007

This was a good salad, unfortunatly I could not find bulgar anywhere and subsituted couscous. It would be good with a spicy dish as it refreshes the palate.

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MISS ALLI

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2007

I loved this! I added a little less oil, and salt (1 tsp). I will definately make this again.

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Mallory

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Reviewed: Jul. 13, 2007

Good! As others recommended, I only used 1 cup of water with the bulgur and therefore did not have to squeeze out any moisture. I also added one bouillon cube for a little extra flavour. I halved the amount of oil and lemon juice called for. It seemed like a lot of dressing as written and I am really glad I did. I added 1/2 chopped jalapeno, some cumin and black pepper. Next time I will add a dash of sumac as well.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Jul. 8, 2007

One of the best tabbouleh recipes out there.

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PSYCHGIRL26

Cooking Level: Expert

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Reviewed: Jun. 18, 2007

This was delicious and very easy to make. I will make again. However, I thought it was a bit too salty. I also decreased the olive oil and added more lemon juice.

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DaraFG

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 13, 2007

I used to eat tabbouleh when I was little, but nobody saved the recipe. This tastes exactly like what I remember eating. I reduced the olive oil to half a cup, and there was still alot of the dressing at the bottom of the bowl, so next time I'll decrease the olive oil and lemon juice a little more.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: May 20, 2007

AWESOME! Has many steps but my hubbie and I work together to get it done and worth it! Just yummy! My kids will even eat it! Love it instead of traditional salad every day and seems healthier!

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CALLY5

Cooking Level: Expert

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Reviewed: May 3, 2007

I have now made this recipe a few times to take to a braai (South African barbeque) and it always goes down very well and it goes very well with grilled meat. I have made it with red and brown onion instead of the spring onion when I have been out of spring onion and I like the red onion best. I have also found that the olive oil should be reduced to 1/4 cup (for my tastes) and that the bulgar should be soaked in less water to save the mess of draining it - about 1 1/4 cups. This also keeps it kinda crunchy and prevents it going soggy. This salad must be well mixed again before serving as the dressing settles to the bottom. All in all a great recipe.

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