Flavorful 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.
excellent dish easy to prepare. I substituted Israeli couscous as I did not have bulgar wheat on hand.
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 Cons: Wouldn't be as interesting during winter
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 Cons: Too much chopping
I wasn't a fan of tabouli until I tried this recipe. Now Iove it!
This is not real tabboule!!! Tabboule doesn't have garlic and cucumber in it
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 Cons: time-consuming
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 Cons: DON'T NEED GARLIC OR CUCUMBER DON'T BOIL BULGAR
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.
