Very good & seemed very authentic to me. I made this gluten free by using cooked quinoa instead of the bulgar. I used fresh mint and freshly squeezed lemon juice depending on the size of your onions I think they can or should be cut down to taste. It is just about our favorite tabbouleh. May make again.
Didn't have any sumac, so used a pinch of cumin as another reviewer suggested and it was perfect. Will make again, thanks!
this tabouli was easy and great tasting! i used about 2tbsp of dried parsley flakes, fresh mint, and a pinch of cumin. I did not use sumac. I will make this again for sure!
Tabouli, I suspect, is one of those recipes (like Chicken Soup) that if you surveyed 25 Lebenese mothers you'd get at least 13 different ideas about it. So I surveyed a number of the recipes here at Recipezaar before making it. I added cucumber to mine because I like it. This recipe has made me want to try sumac so I think I will get some of that. Not having that, I used a bit of cumin. I found that I just don't have the patience to chop large amounts of parsley to the appropriate fineness, so I use my mini-food processor which I thought might process the parsley to mush but it didn't. I think this recipe captures the essential simplicity and I liked the proportions on seasonings. A great, classic summer salad that is very tasty and satisfying.