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This is almost exactly the way two Palestinian friends taught me to make tabbouleh more than 40 years ago. They said mint was an important ingredient, as well as equal parts of lemon and olive oil. They also used salt, so I add 1/2 a teaspoon. Thanks for a refreshing and delicious lunch.
I grew up with a Lebanese uncle in our family, so I have loved tabbouleh all my life. This was a great one with that lovely balance of lemon and slat in the dressing and the right (for me) amount of everything else. Thanks for posting.
We love Tabbouleh in our family. I could eat it everyday! Followed the written recipe and it worked out fabulously. I don't normally use mint in our tabbouleh recipe, but it gave the salad a really refreshing taste, I used freshly grown mint from the garden. I double the serving, so I could have plenty more for lunch tomorrow. Thank you Kiwi Kathy
So fresh and flavourful and I can't believe how easy this is to make! A great way to use up my bumper crop of lemons & tomatoes. Thanks!