This was our first time having Tabbouleh and I think is was a success - at least on my side :) DH didn't enjoy it as much but he is always hit & miss with recipes like this as he doesn't like tomatoes so I leave them out on his plate - he's missing out!! Loved how the spices came through because I was really worried about that!! This was most excellent!! Thanks so much Chef Kate!! Made for Veg*n Swap 32!!
Simply amazing. My first time making Tabbouleh and now it's a staple! Super easy to put together, lovely to look at and really filling w/o being heavy. The first time I made it I used some dried herbs because that's all I had on hand. My BF literally ate the entire bowl between lunch and dinner! I didn't get a single bite. (He apologized later, but I'm not so sure he was sorry :-))
I used fresh ingredients from the farm I volunteer on the second time I made it and made it even better! I did leave out the sorrell because I couldn't find any, but just subbed lettuce with a little arugula. Not the same, I know - but still tasty!!
I added 1/2 a small red capsicum (pepper) and leftout the sorrell - couldn't find any. I also used bulgar and added the same quanitiy in boiling water, covered and left it for 20 minutes, perfect. I am serving this with grilled salmon. Thanks for recipe Elizabeth
Very good version of tabbouleh! This is the way I like the proportions--not as a bulgar salad with some herbs, but where the mint and parsley are just as plentiful. It's fresh and green. I use a coarser bulgar and a different way of preparing it--2/3 cup bulgar soaked in 2/3 cup boiling water. You can just start adding the ingredients once it cools down in 30 to 60 minutes. No need to wait over night or to wring it out. I don''t know if that method works for the fine grain bulgar or just the coarse. Great recipe!
Very tasty recipe! As some of the other reviews have stated, the spices really added to the flavour. Used Couscous and we really enjoyed the texture it. Many thanks for your guidance.
I've never had tabbouleh before, so this was something new. I searched high and low for bulghur wheat but I could not find it anywhere. So i used couscous instead, as it was the closest thing I could find.....It's better after sitting in the fridge for a day
Wow, the spices really make this dish. I used curly parsley and omitted the sorrel. Thanks for the wonderful Tabbouleh recipe!
This is my first time making tabbouleh and I'm working off of two recipes. I'm using quinoa in place of the bulgur wheat. No mint,or sorrel...parsley yes, plus shredded carrot. The allspice, cinnamon,and nutmeg are a must-taking this dish to a fantastic level! I'm glad I found this recipe! I'm already sneaking bites and it's not even cold yet! It is also the first time I've ever cooked quinoa...if you haven't tried it yet, DO, you'll be quite impressed.
Like others, I made this with spinach because I couldn't find the sorrel. Will make it again when sorrel is available. The olive oil, lemon juice, and mint have been pretty standard in every tabbouleh I've had, but the spices--oh my!--they take this dish to a truly gourmet level of flavor! Absolutely superb.