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I decided to make this because I was lookng for something to do with some artichokes that I'd gotten in the reduced-for-quick-sale section at the supermarket. This is just stunningly good. It may be the best tabbouleh I've ever had and I'm a big fan of tabbouleh. I had to use white wine vinegar in place of the sherry vinegar but everything else was easily available.

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echo echo October 17, 2006

Really tastes great, we both loved this! Each piece of the recipe comes together so well to make a very impressive whole. The entire recipe was an excellent light supper for two. I made quite a few adjustments, though, to make this a bit easier and quicker. I used a 14 ounce can of artichoke bottoms (sorry, I am no expert at preparing fresh artichokes), 1/4 teaspoon ground cumin, 1 teaspoon dried mint and red wine vinegar because I couldn't find sherry wine vinegar. I also reduced the oil considerably to make this lower in fat and used reduced fat feta. Otherwise I followed the recipe exactly. I did note that directions for the bulghur didn't match what was on the package label, but I followed the recipe with fine results. An excellent company recipe, as much of it can be prepared ahead. Just save the spinach salad and assembly for the end. Seemed a bit complicated to make (okay I'm not the most accomplished chef either), but even with modifications it was really special and I'm sure you'll enjoy it as much as we did. Thanks SOOO much Cheryl, a definite keeper!

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Kumquat the Cat's friend October 17, 2005
Tabbouleh With Marinated Artichokes and Baby Spinach