Reviewed: May 8, 2013

Really enjoyed this, left out the spinach but added lots of cucumber and extra lemon.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Oblivia15

Reviewed: Jan. 14, 2013

Really nice tabbouleh recipe. I reduced the bulgur by a 1/3, added extra parsley about 1/3 cup more, and another lemon.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KUL567

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Tempe, Arizona, USA

Reviewed: Aug. 9, 2012

Perfect as is.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LovingFoodInNYC

Reviewed: Jul. 28, 2012

This was a great meal to have for dinner during the summer. So good, my husband starting stealing it for his dinner.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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.

Was this review helpful? [ YES ]
1 user found this review helpful

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.

Was this review helpful? [ YES ]
3 users found this review helpful

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.

Was this review helpful? [ YES ]
2 users found this review helpful

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!

Was this review helpful? [ YES ]
2 users found this review helpful

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.

Was this review helpful? [ YES ]
4 users found this review helpful