This is not real tabboule!!! Tabboule doesn't have garlic and cucumber in it
Serve this tart, parsley-dominated tabbouleh at your next backyard gathering.
9 Reviews for Parsley Tabbouleh
I loved this! It's a lot of cutting but I believe it's worth it. I've made it several times and like it a lot more without the cucumber, which I think waters down the flavor.
I've tried several times to make a tabbouleh as tasty as one of my co-workers makes, and I've always come up way short....until now. This recipe really works and I think the balance of cucumbers and bulgur to parsley make the difference for me. It tastes yummy and healthy, not just healthy and meh.
GROWING UP WITH LEBANESE GRANDPARENTS AND MOTHER, WE ALWAYS HAD THIS. WE ALWAYS ADDED FROZEN PEAS RUN UNDER COLD WATER AND ALLSPICE FOR MORE FLAVOR.
This was very easy and fast to make, at least the active time part, since I soaked the bulgur in the same amount of hot water instead of boiling it and so had to wait 30 minutes for it to become tender and absorb the water. I also added a bit more lemon juice than the recipe asks for because it was too mild for my taste (I'm used to very tangy salad dressings). Then I served it with grilled chicken cutlets and the whole thing tasted like summer holidays =)