By Chef floWer on November 27, 2006
Photo by Chef floWer
Photo by Chef floWer
"A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy"
Serving Size: 1 (155 g)
Servings Per Recipe: 8
"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!!!!"
"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."
"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."
"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!"
"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."
"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"
"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!"
"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!"
"There's way too much lemon in this recipe. It's also missing a crucial ingredient which is cucumber."
"This recipe turned out well. I did have to add a little extra salt however. I used the juice of all three of the lemons, plus the zest of one lemon. Added some crumbled feta which really made a difference. Will make again."
"Very good. I don't like quite so much lemon juice, so I used one lemon and the zest of that lemon."
"This is not a Turkish food at all. You can call this as a Middle Eastern Food but not Turkish. Try to categorize foods better so that people will not be disappointed when they meet with real Turks."
"I made this with barley and yellow onion instead of green. Very tasty. Thanks!"
"What a wonderful salad. I was pleasantly surprised by the fresh summery taste of this salad. It wonderfully complemented the Greek Gyros and Kittencals Greek salad that I made for dinner this evening. It was a Birthday dinner for my DH and EVERYONE loved this salad. It's a keeper! Thanks for posting it Chef floWer."
"I forgot to give a star rating on my review. Oops. Great salad. I personally love adding feta cheese and finely chopped avocado."
"Oh my goodness, this is so fresh and wonderful !!
I used 1 cup Couscous into 2 cups of Chicken broth. I also added garlic.
Did Salt and Pepper to taste. Used my food chopper and this came together in moments (once the Couscous cooled.) I also used very fine diced red onion. You really can get away with what you have on hand. Wonderful Recipe..topped with feta and chicken for a filling meal.
Chef, thank you so very much..I will make this many times over."
"Tabbouleh is one of my favorite salads. This is exactly how I like it! It's very fresh-tasting. I used 1 bunch of Italian flat-leaf parsley and 1 bunch of curley parsley. Fantastic! The fresh lemon juice is a must! Thanx for posting!"
"Forgot to add that I always serve this with baked pita rubbed and piled with minced garlic!"