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.
Serve this tart, parsley-dominated tabbouleh at your next backyard gathering.
9 Reviews for Parsley Tabbouleh
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.
I wasn't a fan of tabouli until I tried this recipe. Now Iove it!
excellent dish, easy to prepare. I substituted Israeli couscous as I did not have bulgar wheat on hand.