The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 12, 2007
as a lebanese woman i am sorry to say that this is not lebanese tabbouleh i will add the receipe of the real lebanese tabbouleh now !
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 10, 2006
very good taste.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 22, 2006
I have made this dish since i was a little girl with my mom, we like to put chopped macadamia nuts on top. It matches with the flavors very nicely.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 20, 2006
I didn't have mint or cucumbers, but I made up for them with extra tomatoes and parsley. It's delicious, and very healthy. Thanks for a great recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 16, 2006
Nice flavor, but there has to be a better way to prepare the bulgur. "Drain and squeeze" still left it too wet, and who wants to squeeze bulgur anyway?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 13, 2006
I used to make this basic recipe when I was in college and I've been looking for it ever since. I cut back the olive oil to 1/4 or 1/3 cup, otherwise this recipe is just awesome. Use fresh lemons and let this salad set for 24 hours. Be sure to mix before serving.
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Cooking Level: Beginning

Home Town: Clinton, Oklahoma, USA
Living In: Brentwood, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 11, 2006
This is so delicious -- I made it twice in one week! This will definitely be a regular salad in our house now. It is easy to make and healthy. (I did reduce the olive oil to 1/4 cup, but other than that I followed the recipe exactly.) Yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 8, 2006
Delicious Katherine! Didn't use any salt, but followed the rest of the recipe as written. Very refreshing lunch for me today. Thanks so much!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 3, 2006
Wonderful! My husband said it was the best he had ever had. Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 31, 2006
I made this pretty much as written except cut the olive oil back to about 1T. It was plenty. Very good light meal for summer time. I served this with some cold chicken and a slaw.
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Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 9, 2006
A little too much lemon and little too salty for me, but still very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 22, 2006
This was an easy recipe for someone who loves Tabbouleh but was afraid it was a lot of work! So tasty-
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 21, 2006
Great recipe...however I made a few changes. I only used 1/2 c wheat bulgar and used double the amount of parsley. I highly recommend this recipes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 15, 2006
I've made this recipe a few times and it is wonderful. Cut down the oil just a bit though. I also used cherry tomatoes cut in half. This is tart, fresh tasting, and is great for summer cookouts. Many thanks.
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Cooking Level: Intermediate

Home Town: Richlands, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 31, 2006
I often make this in the summer and triple the recipe. Then I have a HUGE bowl in the fridge and we often grab it for snacks, a side with dinner, and often all I'll have for lunch! My 7 year old son loves it as much as my husband and I.
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Cooking Level: Intermediate

Home Town: Hartville, Ohio, USA
Living In: North Canton, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 31, 2005
This one just didn't do it for me. It wasn't like the tabbouleh I've had and it also was way too minty for our tastes. I made it exactly according to the recipe and ended up throwing pretty much the whole thing out. It did look pretty, though! I won't be making this one again.
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Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 21, 2005
This is a great recipe - the taste is exactly like our favorite Mediterranean grill. I like to spread hummus on pita chips and then top with tabbouleh for a great, low-fat snack. For this use, this recipe has way too much bulgur so I cut it down. I used 1/4 c. and it was perfect. Thanks for a great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 2, 2005
Very good recipe, although my husband (who loves tabbouleh) couldn't remember ever having any with bulgar in it. At any rate, he said it was very good; I made Peppy's pitas from this site (excellent) along with Hummus III (the best!!) and this is what I did: I cut the pitas into triangles, lightly toasted them in the oven, and spread each piece ith a bit of hummus and topped with some tabbouleh. Arrange on a platter and garnish with bits of parsley, red pepper, and green onions, and you've got a presentation worthy of any gourmet restaurant. Wonderful recipe Katherine!
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Cooking Level: Expert

Living In: Smiths Falls, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 5, 2005
Excellent recipe! I also cut back a bit on the oil to keep it healthier, but not too much. We loved the extra moisture that was there... perfect for dipping with some Naan bread! Served it up the Hummus III recipe found on this site, plus feta chunks, olives and the Naan bread, and made for a fantastic Mediterranean feast. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 16, 2005
WAY to much olive oil. I would reduce it to 1/3rd cup of olive oil to 1/4 cup of lemon.
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