The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Photo by martina

Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Intermediate

Home Town: Reno, Nevada, USA
Living In: Olympia, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Photo by mommymeggy

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 10, 2011
made this without the beans, and it was still pretty dang good!!
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Photo by SpiritedShannon

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Cork, County Cork, Ireland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 8, 2011
I added extra beans. Otherwise this recipe was perfect for my taste!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Photo by akaischa

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 20, 2010
Needs more seasoning - maybe fresh basil?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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