This recipe needs a LOT of modification to even resemble decent tabouli. It has way too much bulgar wheat not nearly enough parsley it doesn't say to rinse the bulgar and if you add it all in w/ the boiling water you end up cooking your herbs. If you do make and modify it add diced/seeded cucumbers and tomatoes.
Very tasty and not overly lemony IMO (though I do adore citrus). Because some of the previous reviews complained about how long it took for the bulgur to soak I microwaved the mixture for a minute on high before letting it sit and it turned out just fine after 30 minutes. I also increased the parsley to a full 2 cups and also added some chopped tomato and cucumber for a bit extra chunkiness. Definitely a keeper.
Thanks Twinkeroo great suggestions! I increased parsley to 2 cups and added tomoto and cucumber. Also added some scallions. Used full about of lemon juice and zest and loved it! This was my first attempt at making my own tabouli and would recommend letting salad refrigerate overnight before serving to let flavors really come out. Yum!!
The ingredients are a good start; the proportions didn't seem right to me. For me this dishes main ingredient should be parsley. So 1 cup bulgur 2 bunches parsley 1/2 bunch mint. Next time I would do even less bulgur. LOTS of salt and pepper; pinches are NOT ENOUGH! With my changes is GREAT and would make again.
This recipe is like the one I first tasted years ago when I spent some time in Lebanon. Whenever I go to a Lebanese restaurant I always check the Tabouli but none can compare with the tangy goodness I first had. It's the quality and quantity of lemon that makes the difference between just so-so and great. This one comes close.
I was disapointed with this recipe. The flavors sound good but the instructions are off. I started making this at 4pm and it's now 5:40pm and the water has still not soaked into the bulgar. I've taken it to the microwave trying to save it but I think it's a goner.:( Normally the ratio of water to bulgar is 1 1/2 cups water to 1 cup bulgar and you boil water then add bulgar then simmer for 15 minutes. I'll do this next time if i try it again.
It definitely took much much longer to soak up the water - more like 60 minutes. The bulgur still had a tough consistency and was pretty much inedible due to its lack of flavor of which only lemon was apparent.
Having only tried tabouli at our Armenian restaurant this was definitely NOT what I expected having no tomatoes or onions and a minimal amount of parsley. It was quite tasty though. Because of the other reviews of way too much lemon I left out the zest and only used the juice. It wasn't lemony at all. It was really good though and will be a nice addition to our summer salad recipe rotation. Next time I'll add a few veggies (cucumbers bell peppers tomatoes etc.) and more parsley and mint but thanks for a yummy different recipe!
This was my first attempt at tabouli and I think it turned out great! I left out the parsley and just added more mint. I also used less than 4 cups for a water and it still took longer than 30 minutes to soak it up. Beware this makes A LOT! I've been eating leftovers for lunch all week. If you're not absolutely crazy about lemon cut it back a bit as it turns out VERY lemony.
