Reviewed: May 23, 2012

I really enjoyed this twist on Tabbouleh. I'm not sure mine is even Tabbouleh anymore, heh. It is a very forgiving recipe: no spinach - ok. Roasted pepper instead of fresh? Even better. Roasted garlic? fine. 1/2 the parsley? No problem. Instead of putting any salt in, I added about 1/2 cup of marinated green/black olive salad (muffeletta-style), which included some pickled veggies too. RaeAnne serves her olives as garnish, but now I prefer them chopped and incorporated. It is better if you make it the day before, so the flavors have time to meld.

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Reviewer:

a cook from her imagination

Reviewed: Jan. 10, 2012

Amazing taste! I substituted yellow pepper for red pepper, baby spinach for frozen spinach and since I didn't have tomato, I felt like I needed another veggie, so I added snow peas. Delicious, I'll definitely make this again.

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Reviewer:

martina

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Sep. 23, 2011

I make this all the time. It's so fresh and delicious. I have it as a side dish or make it into a meal by putting it in a tortilla with hummus and Sriracha sauce.

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Reviewer:

loretta.d

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Sep. 7, 2011

This was okay, but I found the parsley overwhelming (I realize that's how Tabbouleh is supposed to be, so I guess I'm not a big fan of parsley). The second time I made it, I doubled the spinach and garlic and halved the parsley and that did the trick for us. This is a great summer meal, nice and light. Tasted great the next day in my lunch, too!

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Reviewer:

QUEENLUCY

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Olympia, Washington, USA

Reviewed: Jul. 7, 2011

This had really good flavor. Unless your tomato is huge, you'll want to use more than one. Next time I will add another half cup (at least) of bulgar as well.

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Reviewer:

mommymeggy

Cooking Level: Intermediate

Reviewed: Apr. 10, 2011

made this without the beans, and it was still pretty dang good!!

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Reviewer:

SpiritedShannon

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Cork, County Cork, Ireland

Reviewed: Mar. 8, 2011

I added extra beans. Otherwise this recipe was perfect for my taste!

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Reviewer:

julesinoregon

Reviewed: Jan. 13, 2011

i have found a bag of the dried ingredients for this but it calls for tomatoe! does anyone have a suggestion for substituting the tomatoe (i'm allergic)? I really want to try this!!

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Reviewer:

akaischa

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Oct. 20, 2010

Needs more seasoning - maybe fresh basil?

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Reviewer:

BRG

Reviewed: Oct. 17, 2010

Really good, but made some modifications. Used quinoa cooked in veggie broth instead of bulgur. Added mint and cucumber as well. Not sure if I would add the beans next time -- the texture didn't go with the dish.

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