I can't give this a better rating because while the mixture of ingredients is fine, the proportions are off as you'll see when you read many of the reviews. First, you have to ask yourself if you like more parsley or more bulgur. This recipe is heavy on the bulgur for my taste. I'd suggest doubling the parsley, cutting the olive oil in half, cutting the parsley in half and substituting red onions for the green onion. Also, grate some fresh lemon peel into the dressing. As far as I'm concerned, the cucumbers are optional. And most definitely, match the bulgur to water ratio 1:1 so you don't have to drain. One other tip: when you wash your parsley, leave it on paper towels or use a salad spinner then let it set in a collander for several hours. You really want to get the water out of your parsley before running it through the food processor.
Was this review helpful?
6 users found this review helpful
I can't give this a better rating because while the mixture of ingredients is fine, the...