Tabbouleh I

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...

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...

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...

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, ...

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 ...

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...

I doubled the veggies.

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.

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 ...