A simple, delicious and easy to make 5 star dish. I served it with lamb curry, raitha and mango chutney.. everybody loved it :)
Perfect tabouleh! This is almost exactly how I was taught to make it when I lived in Lebanon. I think the keys are using plenty of bulgar, adding more lemon than olive oil and being generous with the salt. Also, I let the bulgar drain overnight, Thanks so much UmmIbrahim for posting this delicious version.
SoooOoOoO Good! Loved this dish, made it just as written. I served it with some Lavash and Hummus and it took it to a whole other level! It was magnificient. HIGHLY reccomended!
I made this gluten free using cooked quinoa!!! It was yummy and DH ate a lot of it. I did add extra freshly squeezed lemon juice. I also used flat leaf parsley, green onions, sea salt, and freshly ground black pepper as I didn't have white, unrefined extra virgin olive oil and the tomatoes. I would make this again with green onions. Made for Ramadan Tag 2010.
I looked through the ZWT6 cookbook and I couldn't find a regular Tabouleh recipe. I spelled it with two LLs. Look throught the couscous recipes and coudln't find anything,but I was lucky to find this recipe. This is the way I was thaught to make it. I added some cucumber.Thanks for sharing.