Tabbouleh

It needs half the number of tomatoes. And my bulgur was too crunchy, perhaps it should soak overnight. I grow my own parsley and mint – nice refreshing and filling salad, but make double!

Added grated carrot to veggies, minced garlic and celery salt to oil and lemon, then tossed. Wow.

Great! So easy. Was forced to make some adjustments – couldn’t find bulgur anywhere (the staff everywhere asked if it was “vulgar” I was looking for!) so used couscous. Used only one large tomato. Substituted red onions. It tasted great, so fresh. The mint really made the flavour pop. Thank you for the recipe!

Great Tabouleh. I would put a bit less tomatoes and half of the lemon juice.

Bravo! This is easy and delicious. I’ve made it using quinoa instead of bulgar and everyone loved it too.

This is bright and flavorful. Delicious with garlic bread as a dipper. Used less tomatoes.

I love the simple recipe, I left out the bulgar and it was still amazing!

Very good simple tabbouleh. Only change I used quinoa instead of bulgar.

This recipe is so good! and its so versatile because you can add all the herbs and veggies you want. since we rarely have Italian parsely here, i used cilantro. then i added green onions and celery for some crunch. its 100 times better when you eat it the next day straight out of the fridge. My dad doesn’t have an adventurous palate but when he tasted this one, he loved it. he ate all the left overs! haha.. will definitely make this again. and again. 😀 Thank you for sharing this recipe!

You MUST add Allspice and a bit of cinnamon if desired. Also Scallions chopped are best.

I have been making this for many years and this is the one of the few recipes that is really good and authentic. This addition of mint leaves adds a wonderful dimension that is often overlooked. Follow this recipe and enjoy!!!

We loved it, I bought romaine lettuce to scoop up this goodness!

the proportions are off, so adjust to your liking. Nonetheless, the combination of ingredients is great.

Great recipe, however 5 tomatoes isn’t necessary, a half tomato and half onion will be more than enough.

I didn’t have bulgar, so, I used bow tie pasta! Quite a stretch, but when I added extra olive oil and lemon juice, it was great.

I like this recipe as it gave amounts of parsley rather than how many bunches. In my experience, bunches range in sizes incredibly. I used curly parsley (most recipes don’t tell you which to use). I used 1/2 cup bulgur, since I like it and used the juice of a lime instead of a lemon since that is what I had on hand. I didn’t have mint, so I substituted a 1/2 TBSP of dried mint. I tasted it as made and decided to add a small clove of minced garlic. I loved this recipe. Thank you.

Didn’t have mint so put in a small amount of cilantro.

I’ve made different styles of this salad before and I always enjoy it. I didn’t use the mint leaves but I’d like to try it next time. I did add cinnamon though. I remembered it from an old recipe I had used before. This salad keeps pretty well. I had it for two days.

My mother-in-law was Lebanese and made this all the time and I make it like she did. Always use flat leaf (Italian parsley) and please remove all the stems. I do not us as much tomatoes and I also use scallions for the onions

Maybe I just got some big tomatoes but ratio seemed off to me. Cut tomatoes in half and doubled the bulgur. Probably will cut the lemon in half next time I make it as well.

This was really delicious and super easy to make! I had the leftovers for dinner today, and it tasted even better. Probably because the flavors mingled in the fridge overnight.