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.
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.
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!
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.
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.