41 Reviews

A little less bulgur and this recipe works great! I found the secret to perfect tabbouli...That is, add some crumbled feta. You will not regret it.

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ManglinYourRecipes October 31, 2009

Well now! Local supermarket had flat-leaf AND curly parsley for cheap so lucky me! Added garlic and feta for extra flavor. Good friend brought me 3 dozen Meyer lemons (made limoncello, Shaker pie fillings, and 3 quarts of lemon curd - and STILL had lemons left so lucky me again!). Wanted a spring-y dish for dinner and this is terrific! Thank you thank you thank you!!!!

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Montana Ma March 10, 2012

This is very good, fresh tasting, and easy! I cut recipe in half with no problem. I like mine with lots of lemon flavor, so it was great for that. The only thing I might add next time (because it is how I am used to it) would be some chopped fresh mint. Made for Spring 2010 PAC.

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Outta Here April 23, 2010

This is a lovely tabbouleh salad! I don't care for raw onions so left them out, and I made half of the recipe. Your amounts of olive oil and lemon juice were perfect for our taste; I used a little less salt and a little more pepper. Really loved this - thanks for sharing the recipe!

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loof May 08, 2012

This was nice...but I felt like it was missing something. I usually love lemon but found it a bit too overpowering and acidy. There was a lovely fresh flavour though and it was nice and light. Next time I think I will taste as I go to tweak the balance of flavours, and try adding some garlic and cucumber. Thanks for sharing.

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susan*w January 12, 2010

OMG! Can you say SCRUMPTIOUS??? This is even better than the one I had at a restaurant named "Tabouli." I am so addicted. I will have to be careful not to eat too much or I will get bored of it. This is absolutely fantastic! I forgot the oil and it tasted wonderful without, but then I added it. It just gave it a little different flavor. Excellent for summer time as it is light and refreshing - not to mention how good it is for you - but you don't have to tell anyone about that! :D

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Ann Cecile November 29, 2009

This is a great Tabouli recipe! I used 3 instead of 4 tomatoes,i just prefer my Tabouli to be more parsley heavy. I used curly parsley, but I'll bet that it's even better with flat leaf parsley. I also think it needs a little more olive oil and salt. Preferably you should use kosher or sea salt, it tastes a lot better that way!

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TortsChef May 26, 2009

I liked this tabbouleh but felt that it was waaaay to lemony for me. -And if you know me, I am crazy about lemon! I think I will lessen the amount of bulgur next time as well and perhaps add more parsley..... Hmmmm.... It was a tasty addition to our hummous and grilled chicken- I just think I will follow your advice and tweak your recipe a bit next time- because yes, there will be a next time. I'll let you know how it goes! Thanks for sharing!

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hollyfrolly August 30, 2007

Where's the mint ?!

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Maggie D. May 16, 2015

Really great recipe but, like others, I found the lemon juice too much in the forefront of this dish. I made the salad as per your ingredients and instructions (sub tomato w/ red bell pepper, allergy) Also found I should've tried the bulgar pre tossing it in (extra crunchy).....my mistake but try, try again. Second round...bulgar firm but not crunchy, brought the lemon juice content down to one big lemon and 1/4 lemon zested, add mint, cucumber finely diced, green lentils and a dash of cumin for fun. O boy, flavours really danced around in my mouth, like a ballet and not like crumping! Yay for food.

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Ilona E. March 18, 2015
Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad)