Parsley Tabbouleh

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

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. "

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7 Reviews for Parsley Tabbouleh

12/31/2012

Anonymous

Recommends this recipe

Best online tabbouleh I've found

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.

Pros: yummy, healthy

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06/07/2012

Anonymous

TABBOULEH

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.

Pros: HEALTHY AND DIFFERENT

Comments

05/02/2011

yllota

Recommends this recipe

Easy and Yummy

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 =)

Pros: Very easy, can be made a day ahead, yummy and fresh

Comments (1)

3 comments

Anonymous wrote 1 year 16 weeks ago

Just want to share with you

Just want to share with you that Tabouleh NEVER has Garlic in it!! Some people add cumcumber thinly sliced and diced but original recipe doesn't have it. It's about 2-3 bunches of parsley, 2-3 head of tomatoes, 6 to 8 leavesof mint, a little bit of burgul - I don't soak it because I don't like it mooshy - 1 -2 lemons squeezed, 3 -4 EVOO, some salt, pepper to taste and Bon Appetit!!

04/18/2011

julieaingram

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.

Pros: Easy, fresh and delicious

Comments (1)

3 comments

yllota wrote 2 years 2 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

smarshall621

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