White Bean Tabbouleh Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Feb. 16, 2010
I like this recipe because it has more than just the regular parsley and bulgur. This recipe just screams chick peas to me instead of the white bean. So I used them. Not a fan of tomatoes in the winter. So I didn't use any. This salad is one of those that is actually better if made a day in advance.
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Cooking Level: Intermediate

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Reviewed: Feb. 11, 2010
Tastes so fresh. Great salad. Tasty way to get bulgar in your diet. Used chickpeas and the second time I mad it I added a chopped cucumber I wanted to use up.
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Reviewed: Jan. 16, 2010
This was sooo delicious. I used the red pepper also asthe store did not have single yellow peppers. I also used purple onion because I had it left over and had only large yellow onions. I also used grape tomatoes because they would be riper. I had real Arabic tabbouleh in Qatar and this recipe comes pretty close to what I had (without the beans). Thanks for the recipe.
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Photo by Hunter
Reviewed: Nov. 14, 2009
Perfect, great flavor, I didn't change a thing. Took this to a party and it was well received.
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Reviewed: Nov. 7, 2009
Used chick peas instead of white beans because that's all I had. Will make again, definitely with the chick peas!
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Reviewed: Sep. 8, 2009
I found this recipe after receiving tons of parsley in my CSA veggie box. It was delicious and easy! I ended up adding 1 whole red bell pepper, rather than 1/2 a yellow, and lots of small heirloom tomatoes instead of 1 large tomato.
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Reviewed: Aug. 23, 2009
This is an attractive, healthy salad that contains complete protein for a vegetarian meal. I think it will be even better tomorrow, when the flavours have had time to blend more. thanks!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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Displaying results 21-27 (of 27) reviews

 
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