5 Reviews

We absolutely LOVED this! This is my first time making my own Tabouleh salad and it was as good as any I have had in restaurants. I did not have fresh mint and used only dried, which worked great. I also did not have preserved lemons and added 3 tbsp of extra lemon juice instead. I used chickpeas and feta as well and reduced the oil by about 1/2 which did not hurt the recipe either. I will be making this again and again for sure. Made for Photo Tag.

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Deantini February 08, 2010

Delish! The fresh herbs and preserved lemons really make this recipe and are really worth it. This is the best tabbouleh I have ever made. Thanks for posting, I would make this again for sure. Made for the October 08 veggie swap.

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VegSocialWorker October 31, 2008

What a great tabbouleh recipe! Especially with the preserved lemons - been dying to use mine and they really added to this. Will make this yummy version many times I know - thanks Rita!

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Aunty Dotty January 11, 2007

I served this up "Korean" style. Everything in separate dishes, and the guest took a romaine lettus leaf, put what the wanted on it, topped with the dressing, wrapped it up and ate with their hands. It was a hit. Thanks for posting.

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Pokey in San Antonio, TX June 19, 2006

This was great! I haven't had tabbouleh in ages and it is so good! I loved all the veggies. I didn't have preserved lemon or fresh mint, but it was good anyway! Thanks so much! I used frozen peas.

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Sharon123 April 03, 2003
Tabbouleh Wrapped in Romaine Leaves