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 flowing.
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 fridge for about 10 days.
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 hand and do not use the food processor or it may be to watery.
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 usually just a little yellow onion chopped super fine or just left it out. I don't squeeze fresh lemons either though I'm going to try that way next. Every way I have tried tabouli (except a prepackaged mix- not the same at all)it is always good. I have also found it is a conversation starter at pot-lucks because few people can recognize the main ingredient thought it looks very colorful and appealing.
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 0.25 cup and 1 cup parsely for 2.5 cups and ommitted the cucumber which is a non traditional addition.
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 soaking in the water I chop up all my other ingredients which for me is cucumber tomato (the outside edge not the juicy fleshy inside part) red or yellow onion and LOTS of parsley. The mint can be overwhelming so I don't add it. I also add a lot of salt and put much more lemon juice than olive oil but that's because I prefer the lemon taste. Great basic recipe though!
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 soaked up the extra water. I also may have added too many green onions and they were a bit overpowering. But it was easy to make and tasted very authentic. I will definitely make it again.
