Lemon Tabouli Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 12, 2006
Easy and delicious
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Reviewed: May 15, 2006
Very tasty, and not overly lemony IMO (though I do adore citrus). Because some of the previous reviews complained about how long it took for the bulgur to soak, I microwaved the mixture for a minute on high before letting it sit, and it turned out just fine after 30 minutes. I also increased the parsley to a full 2 cups, and also added some chopped tomato and cucumber for a bit extra chunkiness. Definitely a keeper.
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada
Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 9, 2005
It definitely took much, much longer to soak up the water - more like 60 minutes. The bulgur still had a tough consistency and was pretty much inedible due to its lack of flavor, of which only lemon was apparent.
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Reviewed: Nov. 9, 2005
This was my first attempt at tabouli and I think it turned out great! I left out the parsley and just added more mint. I also used less than 4 cups for a water and it still took longer than 30 minutes to soak it up. Beware, this makes A LOT! I've been eating leftovers for lunch all week. If you're not absolutely crazy about lemon, cut it back a bit, as it turns out VERY lemony.
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Cooking Level: Intermediate

Home Town: Waterford, Connecticut, USA
Living In: Timonium, Maryland, USA

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Reviewed: Aug. 15, 2005
This recipe is like the one I first tasted years ago when I spent some time in Lebanon. Whenever I go to a Lebanese restaurant I always check the Tabouli but none can compare with the tangy goodness I first had. It's the quality and quantity of lemon that makes the difference between just so-so and great. This one comes close.
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Home Town: Toronto, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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