Tabbouleh III

I added a little less olive oil and feta cheese, because that’s what I’ve been used to when making tabouli.

Excellent! Personally I leave out the mint.

Great recipe. I substituted the carrots with tomatoes and it turned out wonderful. This will be my go to dish to share with others.

I made it without onions and parsley and still loved it.

Changed it a little…My dear friend use to make it and I fell in love with the flavor and the texture. ..added 3 tsp minced garlic, 1/4 c lemon extract, 1/4 virgin olive oil, 8 to 10 minced chopped green onions and 1/2 c chopped cilantro..no stems. Started with 2 cups bulgur wheat and 2 cups boiling water…cover for 3 hrs until all liquid absorbed. undrained 3 cans diced tomatoes and one small can diced tomatoes with green chilis. fresh ground pepper–1/2 tsp,,,sea salt..1/2 tsp…makes a nice large bowl…never have any left over from a carry in.

Great but I forgot the cucumber. I’ve always loved tabbouleh and this recipe hit the spot.

Halved the salt, cukes, and garlic. Upped the parsley and tomato. It’s just like Mom made it so many years ago.

I didn’t have mint, but otherwise followed the recipe. Delicious and authentic. One tip I wash and dry the parsley using a salad spinner.

This was so delicious and fresh tasting. I made this for guests and it was devoured, will make again!

Terrific! This recipe is a keeper.

I doubled this recipe for a brunch at church and everybody ate and loved it! I didn’t have time to add in the garlic and ran out of green onion, but it still came out really good! Everybody exclaimed that it was very refreshing. Now I have to send some e-mails to share the recipe.

I used half bulgur and half cracked wheat and soaked in an equal amount of water as recommended by another reviewer. Even with only two hours to chill in the refrigerator it was delicious!

Many asked for this recipe at our potluck!

Made this several times now..awesome summertime salad.

I used a small food processor to finely chop the mint and parsley, which saved a lot of time. I used garlic scapes instead of cloves. Also, I wish I’d put in less lemon juice..a little too tart for my taste.

Good recipe but… A Lebanese grandmother across the street introduced me to middle eastern food when I was growing up. She’d only use tomatoes, cucumbers, onions, parsley and mint that came fresh from her garden. Everything she made was amazingly delicious. I may be biased but I’ve always compared other dishes to hers. That being said, this recipe was good but a little too wet and had too much bulgar wheat for my tastes. Next time I’ll cut the bulgar and olive oil in half.

I forgot to buy bulgur, so I substituted a box of garlic couscous. It came out perfectly and I’ve been eating it for days. I used less oil and didn’t miss it at all. Highly recommend.

I found that one cup of bulgur is a bit too much for my tasting, also I like to let the lemon juice be soaked up by the bulgur so it tastes less watery. otherwise pretty good 🙂

Loved it. Made just as written. Ive cut it in half with great results. I don’t like to eat leftover of this dish. the tomato and cucumber get soggy. I like this freshly made and refrigerated for an hour before serving. I’ve added crumbled feta and thats good too. Use less salt if you add feta

So wonderful! I’ve made it twice in the last couple weeks and it has been DEVOURED by my family both times. I added some crumbled feta to a couple bowls I had and would recommend. Also, kalamata olives are a great addition. Such a flexible, easy to make dish!

I make this all the time. I followed 2 other reviewers and only add 4 tablespoons of oil and the other tip is to let the 1 cup of bulgar soak up 1 cup of water. It is perfect that way. I also use 1 teaspoon of sea salt. More is to salty for my taste. I toss in garbanzo beans too.