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Tabbouleh III

This salad is light and flavorful and chock full of veggies that you can pull from your garden - tomatoes, cucumbers, and green onions. Add lots of parsley and mint and a nice splash of olive oil and lemon juice and that 's it. Chill before serving to bring out the flavors. Serves eight.
Reviews (112)
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Rating | Posted
02/22/2011
Reviewed By: dkhcpa
I had not had this in years. Sounded really good and it was.
01/25/2011
Reviewed By: chefasheroo
Excellent!!!!!
01/18/2011
Reviewed By: HNYKSS
Good base to start. I used 3c of parsley and 1/2 mint, I used 1 large seedless cucumber (so no need to throw any thing away, I used 4 Roma tomatoes (less to seed and nice and firm), 3 tbs minced garlic, sea salt, and reduced the olive oil to 3 tbsps. I used lemon to taste and found that if you find it to dry just add lemon no need to add all that fat. *I couldn't find any bulgar so I used Far East brands "Wheat Salad" mix no need to squeeze out water per their directions and it wasn't to wet.
01/18/2011
Reviewed By: Heidikins
This was good, but I would decrease the amount of oil slightly.
01/18/2011
Reviewed By: SAVOURY
I love tabbouleh, but I prefer a higher proportion of grain to veggies than indicatd in this recipe. Also, I don't see the point of adding enough boiling water that you are required to squeeze out the excess. I use equal parts water to grain and it always turns out well. 1 1/2 cups bulgar to 1 1/2 cups water (plus a bit, if necessary) and up to 3/4 cups fresh, finely minced mint, seems to work for me. Also, I love chick peas, and often have chick peas - marinated in balsamic vinegar, olive oil and cumi - in my fridge. They make a great addition to this side dish. even if they may not be traditional. Only the chick peas, not the marinade, are sprinkled on the tabbouleh. And, if you don't mind me saying so, parsely is king, but don't make it overwhelming, as I find in some delicatessens. When buying bulgur consider looking for the rough cut variety - you will never go back! Such texture... Enjoy
01/12/2011
Reviewed By: Julia S.
Very good with pita chips
11/30/2010
Reviewed By: Karalyn
This... is... awe-some!!! Thank you so much for this recipe! I went a little lighter on the lemon and oil, but other than that made it as is. What a healthy salad!
11/18/2010
Reviewed By: Crystal Hatch
Very tasty! I cut back on the olive oil to about 1/3 cup to save calories.
11/17/2010
Reviewed By: misslizz83
This was very good-very crunchy and refreshing. I felt like it was missing something that I couldn't really put my finger on. I think I must have eaten it with tzatziki sauce in the past. My husband loved it.
11/01/2010
Reviewed By: Rtist
WONDERFUL. I am not a fan of parsley, so I put half the amount but added a hand full of bacon bits. My crew LOVED it! Thank you for sharing this treat!
10/29/2010
Reviewed By: nica
Delicious! I used couscous instead of bulgur, and did not use a full 1/2 cup fresh lemon juice. I also used 1 medium white onion. It had a very nice blend of the spice from the onion and lemon juice. I have only "sampled" it before dinner, and am having a hard time staying away until it is served!
08/26/2010
Reviewed By: kelhonsali
Very good, but did make a few adjustments. Used couscous instead of bulgur and added garbanzo beans and balsamic vinegar. Even tastier the second day!
07/13/2010
Reviewed By: SINGINGPOOP
Thought this was very good, but definitely could have increased the amount of parsley and mint and decreased the amount of oil. I had already decreased the oil to 1/2 cup (as suggested by other reviewers) but found it to be too oily for my tastes still. I also decreased the amount of tomatoes and cucumber because there are several people in my house who don't really care for either, although I love them. Great basic recipe.
06/21/2010
Reviewed By: Brook
I was surprised at how much I enjoyed this! I was just looking for a healthy side dish to make for fathers day. I thought this would be bland but it was very flavorful, and the combination of flavors is perfect, it is not too lemony or too garlicky. I did reduce the olive oil to 1/2 cup and added a splash of red wine vinegar. Other than that I followed exactly. I was not sure how to squeeze out the bulgar so it came out a bit wet and there was a lot of liquid in the actual salad, but it didn't affect the taste. Next time I will make sure to drain the ingredients better and pat dry the chopped tomatoes and cucumbers so it doesn't come out so wet. Thanks for this recipe!
06/15/2010
Reviewed By: evitana
healthy, easy and supertasty!!!
06/11/2010
Reviewed By: burkie
Easy and good!
06/08/2010
Reviewed By: xoxo_lina
I didn't have bulgur so I tossed in day old brown rice. I eyeballed the quantities but decreased olive oil to 2 tbsp and salt to 1/2 tsp. I can admit that I have never tried tabouleh from a restaurant, but this stuff is SO good. Something very refreshing about the mint, cucumber, parsley....umm, pretty much all the ingredients put together! Perfect side dish for people on the Wild Rose cleanse. Will definitely make again.
06/03/2010
Reviewed By: shelley.reich
This one is so good! Nice lemony flavor.
05/24/2010
Reviewed By: Momof2
I used this recipe as a base and was glad about the warnings about the oil. I actually used more veggies than the recipe called for and used 2/3's of the oil. More than plenty. Things I changed: Used Whole Wheat cous cous in place of bulgar and added later after the rest of the mixture had been marinating for an hour to soak up the extra juices. I added a higher ratio of lemon for a brighter taste...lemon also cuts the "hotness" of any type of onion or garlic. Used a small shallot instead of garlic & green onion and added 3 large kale leaves chopped really fine to give this salad some sustenance. My family loved it! If you want to use kale, chop this ingredient and the shallots/onion or garlic first and let sit in the lemon. Raw kale is a hearty leaf and takes some time to soften; otherwise it can be a bit chewy. Great accompaniment to replace both veg and starch!
05/13/2010
Reviewed By: Joyce T.
Definitely heavy on the bulger and olive oil for me. I was hoping for something a bit more green than grain. Thankfully I decided to add the olive oil sparingly, half actually. 2/3 cup just seemed way excessive. I added only 1/3 cup and it still seemed like too heavy a texture. In the future I will probably try a higher ratio of veggies to grain and cut down on olive oil even more.
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