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This was good. A bit to much mint for my taste. I like the balance of lemon and oil here as opposed to other versions that have up to 3/4 cup olive oil! UNNECESSARY! 1/2ed the recipe with no problem. Definitely let this sit in the fridge a while before serving. Mine was def better the next day :)

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Nikoma February 27, 2011

This is a very tasty tabbouleh! I used a little less mint, otherwise ade as directed. Thanks for posting this easy-to-make recipe! Made for the Top Favorites of 2009 event

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loof February 13, 2010

I loved this recipe too! Only have used boxed version in the past and it's not nearly as nice. I also add a can of chick peas and it's sensational; also substituted the scallion with finely chopped red onion.

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B. Stanwyck September 20, 2009

This is so beautiful and tastes so wonderful! Admittedly, I've never made tabbouleh from scratch, I've always used the boxed kind that you add water to, and if I'd have known how much better this is, and how simple it is, I'd have been making it from scratch all along! I used both yellow and red tomatoes for colour. Delish!!! Thanks, KB, for a definate keeper! Made for Veg*n Swap 12.

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Katzen July 11, 2009

This is so tasty and it turned out perfect! It's a beautiful looking salad and it makes a lot of tabbouleh. I used 1 large bunch of parsley, chopped and it was plenty. I'm not sure it was a full 3 cups, but 3 cups seemed like a lot of parsley to me. It was good served right away, but I thought even better after sitting in the fridge overnight. I served it with turkey wraps for a light summer supper. Will definitely make this again!

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Nanners July 03, 2009
Classic Tabbouleh