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Parsley Tabbouleh

June/July 2005, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.8 (57 votes)

Serve this tart, parsley-dominated tabbouleh at your next backyard gathering.



READER'S COMMENT:
"I find that cooking the bulgar makes it mushy. Instead, soak it for 30 minutes, then squeeze all the excess out. I like the texture much better. "
Parsley Tabbouleh Recipe

9 Reviews for Parsley Tabbouleh

04/18/2011
Delicious but too much prep

This was a wonderful tabouli, I enjoyed every bite I ate. All the fine chopping will probably keep me from making this salad again for a long time. It took me 45 minutes to make and I am not a novice cook.

Easy, fresh and delicious
Comments (1)

3 comments

 
yllota wrote 2 years 50 weeks ago

I totally get you, because I too hate chopping garlic and herbs but if it helps you could use some tricks, like putting the herbs in a wide mouth glass and then chop them with a scissors. It sounds weird but is really faster and easier than board and knife chopping. As for the garlic there are special tools (that are usually cheap) designed to chop garlic and onions, it also helps a lot =)

07/19/2010

I find that cooking the bulgar makes it mushy. Instead, soak it for 30 minutes, then squeeze all the excess out. I like the texture much better.

Comments
06/10/2010
Anonymous

I wasn't a fan of tabouli until I tried this recipe. Now Iove it!

Comments
01/28/2010
Anonymous

excellent dish, easy to prepare. I substituted Israeli couscous as I did not have bulgar wheat on hand.

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