Reviewed: May 2, 2013

Made it with broken as that is what I had on hand but will definitely try with quinoa.

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Reviewed: Apr. 26, 2013

I had to write a review on this recipe. I've been making it for a couple of years but have recently stopped eating meat & rediscovered how much I LOVE this recipe. Sprinkle with a little feta and wrap it in a whole grain tortilla. Yummy!

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Dobelady

Cooking Level: Expert

Reviewed: Apr. 21, 2013

Took this salad to a potluck yesterday and it was a big hit. and its true taste just as good if not better the next day. I think I will add some Feta cheese next time.

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rora1313

Reviewed: Apr. 17, 2013

Great recipe. I skipped the carrots and added a can of rinsed chick peas. I really like using quinoa instead of bulghur wheat. but I only used 1/2 c because I like taboulleh loaded with veggies.

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Gretchen

Reviewed: Apr. 12, 2013

Before making this Tabbouleh I read some of the reviews and noticed there were several comments about how bland it was. There are lots of suggestions for adding some flavour to this recipe. My variation includes more salt, ground cumin, cilantro, extra lemon juice, vinegar and red wine :).

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Reviewer:

akhangura

Cooking Level: Expert

Home Town: Delta, British Columbia, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Mar. 29, 2013

Love to make this recipe, the 12 of us like so much. The aroma goes right through the house from the green onions, garlic and parsley and I added crumbled feta cheese. I could eat this every day.

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Claudette

Cooking Level: Intermediate

Living In: Lower Coverdale, New Brunswick, Canada

Reviewed: Mar. 24, 2013

I used less quinoa and more of the vegetables: parsley, cucumber, green onion and tomato. I've never seen carrots in tabouli, so I left them out. I also used more lemon juice and Himalayan Sea Salt to bring the flavors together. It was amazing!! Love that it's gluten-free, and tastes almost the same as regular tabouli!!

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