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My review
Tabbouleh I
jen
"A delicious bulgur salad that is filled with tomatoes, green onions, and cucumber. It is seasoned in the traditional way, with fresh mint and lemon juice."
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Ingredients
2 h 10 m servings 162 calsOriginal recipe yields 8 servings
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 162 calories; 9.5 g fat; 18.4 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 303 mg sodium. Full nutrition
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Reviews
Read all reviews 77101 Ratings
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Most helpful positive review
10/22/2004
Being born & raised in "Lebanon",I would say this recipe is the closest to the one that my mom & sisters used to make,except that they did not have cucumbers in it.I love it.Keep this recipes fl...
Most helpful critical review
8/26/2009
The burgul is too much and the parsley is way less than in the conventional tabbouleh recipe. Tabbouleh is thought of as a parsely salad, not a burgul salad. I have substituted 1 cup burgul for ...
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10/22/2004
Being born & raised in "Lebanon",I would say this recipe is the closest to the one that my mom & sisters used to make,except that they did not have cucumbers in it.I love it.Keep this recipes fl...
3/25/2003
I really enjoyed this receipe. It was fast, easy, and extremely flavorful. I also tried a variation by exchanging the lemon juice with red wine vinegar. This receipe holds up well in the frid...
8/15/2005
This recipe is very good. It tastes as it should I think. I usually added more parsley because I like it that way but otherwise I followed the recipe as is. Make sure you chop the parsley by h...
2/11/2005
Tabouli is one of my favorite side dishes. I have always made it without mint, just because I didn't have it on hand and it is wonderful. I have't tried it with the green onions suggested here, ...
8/26/2009
The burgul is too much and the parsley is way less than in the conventional tabbouleh recipe. Tabbouleh is thought of as a parsely salad, not a burgul salad. I have substituted 1 cup burgul for ...
9/9/2010
Boiling the bulgur is not necessary. Just put an amount of dry bulgur in a bowl and add the same amount of water and let it sit for 30 or so minutes - no cooking necessary. While the bulgar sits...
5/19/2000
This salad is great, I love it. It is easy, fast and vegan. I especially like the crunchiness of the cucumbers. It would be good with water chestnuts too.
4/29/2004
This turned out well even though I made a couple of mistakes. It was the first time I'd made bulgur and after letting it soak I felt that it was too soupy. But I just added more bulgur and it ...