This recipe totally lives up to its name. The best! I made it with Quinoa instead of bulgar wheat and it was FABULOUS. I just prepared one cup of dry organic Quinoa per the packaging instructions and proceeded as stated. I kept all of the veggies and other ingredients the same as I think Quinoa poofs up a bit more than the bulgar wheat. Plus I like lots of stuff in my salad. I eased up by just a bit on the olive oil and red wind vinegar but I don't think the whole amount would make much difference. Also, I used about 4 parts parsley to 1-2 parts mint which I got from my garden and is stronger than the stuff you buy in the store. I probably had at least a full 3/4 cup of parsley when chopped. To me, it is hard to determine how much "one bunch" is, so that's how I handled it. GREAT, GREAT recipe. Seriously the best Tabouleh Salad I have ever made.
I made this recipe 3 times and after experimenting with a couple of additions, I love it. I followed the recipe exactly and then added 1/2 of an english cucumber, chopped, and 1 1/2 packets of raw sugar. This reduced the acidity a little. Shared with others who loved it also. Thanks for posting the recipe.
I love this salad. So refreshing and clean tasting...I can eat it with everything and everyday...so good...thanks for posting it.
I loved the flavor of this salad. I'm not sure if my bulgur was #1 grind so let it sit for one hour, then added the other ingredients. Loved the kick from the cayenne pepper. Served it with Noo's Famous Spiced Green Chicken Skewers and Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta.
Yes, indeed, this is the best tabbouli salad I've made. The fine grind bulghur does make a difference in the texture and cooking time. I didn't have tamari soy sauce, though, so will buy some for the next time to see the difference. Recommend this recipe to all.
A most excellent recipe! I cut the recipe in half. No rice wine vinegar - used balsamic instead... and added cucumbers. It is the perfect balance of bulgar to parsley ratio. A few years ago,I needed a last minute dish to take to a gathering. Looking at what I had on hand and following a whim, I stumbled across a fantastic combo of mixing tabouli with a container of classic tuna salad (not mayonaisy) from Whole Foods. The flavors came together perfectly and it was a huge hit! The whole room wanted the "recipe". Since then, when I make tabouli, I often add a can of Albacore tuna to the mix and Wa La(!) - an excellent meal that is appreciated by all. Top with a slice of avocado and you have heaven on a plate. Without fail, recipe requests follow the first bite. It just works. In-joy.
Yummy! I substituted cilantro for one half of the parsley, because that is what I had and used garlic instead of the cayenne....wow.
Tabbouleh has always been something I wanted to make, and this recipe is the one I will use every time! I substituted Quinoa in place of the bulgur, using 1 1/2 cups of dry Quinoa to 3 cups of water and cooking it according to the directions on its package. This made the perfect amount of Quinoa to veggie ratio since I prefer a more balanced salad. Any less Quinoa & I think the parsley would have been too dominant. I used curly leaf parsley, which to me seemed to be just as flavorful as flat leaf but not as pungent. I chopped it very finely & took other's advice & measured 3/4 cup to 1 cup loosely packed. My "1 bunch" of green onions was 6 onions, & I used the whole onion-- both the green & the white. Where the recipe calls for 1 medium onion chopped, I only added 1/4 chopped to the salad, & it was a little too strong even with such a small amount. So I suggest using a mild or sweet onion or leaving it out altogether; I thought the green onions gave it great flavor on their own. I used fresh garden mint as well & only needed 1/4 cup or less after it was chopped. I used 16oz fresh cherry tomatoes quartered, & kept the olive oil & red wine vinegar as stated. Quinoa can be a little sticky so the oil really helped keep the texture of traditional tabbouleh. My only additions were 1 English cucumber finely chopped, which boosted the texture & flavor immensely, & about 2Tbls of balsamic vinegar to give the salad just a little bit of sweet without having to worry about granules of sugar showing up in the salad. I served this wonderful dish with hummus, pita bread, kalamata olives, & marinated Greek chicken kabobs (recipe was from a different website). Everyone loved it all!! Thank you for sharing this recipe blucoat!!
Great recipe! I left out the mint because they didn't have any at the store. Next time I'll chop the parsley more finely. Excellent flavor. Thanks!
I added lentils to this too for more protein. All the herbs, veggies and even the vinegar are from my garden. Great recipe and will make it again and again.