1 Review

Nice, and learned that I like bulgur-and easy too. Thought I would like this b/c I enjoy the ingredients-mostly. Never had tabbouleh before, but found this to be bitter so examined your recipe and now am convinced that it was because I used the WRONG kind of parsley. Honestly, the curly parsley is the only kind our grocery sells, so next time would omit it. Appreciate your technique for making the preserved lime-perfect. Served with Cumin Flatbread for our NA*ME lunch. Made for Unrulies Under the Influence during ZWT6 during Round 2.

1 person found this helpful. Was it helpful to you? [Yes] [No]
WiGal June 14, 2010
Preserved Lime Tabbouleh Salad