Reviewed: Feb. 22, 2008

Very tasty, I used 2 cups of parsley the way they make it at the Jewish restaurant and added a tablespoon of chopped fresh mint, so good.

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Reviewer:

Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Feb. 12, 2006

This recipe called for too much water, otherwise it was good and simple. After the bulgur absorbed as much water as it could, there was still a lot of water left in the bow. I drained it with a strainer. I may try it again and cut down the water to 2 cups.

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Reviewer:

jamiejfm

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Santa Monica, California, USA

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Reviewed: Jan. 21, 2006

this tabbouleh recipe is okay, but I've since made better. . .

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Reviewer:

lemurlover

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Reviewed: Jan. 8, 2006

My family wouldn't touch it. Didn't taste anything like tabbouleh we've had in restaurants. Very odd flavor, too grainy tasting.

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Reviewer:

Mallow1

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Jul. 20, 2004

I omit the water and soak the bulgur in lemon juice. Really adds something to it

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Reviewer:

LEINAA

Cooking Level: Intermediate

Home Town: Gooding, Idaho, USA

Living In: Garland, Texas, USA

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Reviewed: Oct. 16, 2003

Simple & delicious. I usually like more parsley in tabbouleh but I think this is a more traditional recipe. Very good.

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MMH429

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Reviewed: May 3, 2003

This came out fabulously well--almost as good as my Arabic mother-in-law's recipe! For more flavor, add a dash of lemon juice and olive oil to the water used to soak the bulghur wheat.

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