Tabbouleh

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The tomatoe and cucumber produce a lovely cold, crunchy effect which is balanced off by the soft, breadlike texture of the cooked cracked wheat.The salad is delicious as written but you can improve it by using good quality, low-salt chicken stock instead of water and a basil flavored oil. This is a great menu item when you need something to balance off another dish that is creamy or cheesy, provides a refreshing balance.

Ina you are the bomb.

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I made this dish to bring to a party and everyone loved it. My only suggestion is tl leave out the last 2 tsp of salt, or at least, taste it first.

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This recipe is not how real Tabbouleh is made. Thanks to Adele for posting the traditional tabbouleh recipe! Tabbouleh is supposed to have very little bulgur wheat, finely diced tomatoes and a LOT more parsley than this recipe calls for. Also, traditional tabbouleh does not have cucumbers in it. I love Ina's recipes but this is not tabbouleh.

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i love all the light middle eastern dishes. this one came out so good, i added more lemon juice cause i love lemons

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... of bulghur to parsley. I absolutely love this recipe. I've been making it for years and even grow my own mint as I make it so often. I like to add a little garlic - usually in the form of powder. The one reviewer who rated it with 1 star because there is too much salt - use less. I've seen Ina make this several time and she only uses 1 tsp. Sometimes there are discrepancies in the ingredients when printed on this site. Back to the recipe.. I love the cucumber and tomatoes in this - make sure you use an English cucumber, the skin is softer and you don?t have to peel it. I usually double the tomatoes.

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very good; i used 1.5 teaspoons salt total, and that was plenty.

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The only change I made to this recipe is that I used only 1 1/2 teaspoons of Kosher salt in total. It turned out perfectly.

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So tasty and fresh. I added a little garlic to mine for some additional flavor.

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I do agree that the end result was a little on the salty side, I guess that's which "season to taste" was included in the recipe. I will definitely make again with about 1 tsp less salt.

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I am from the country where the tabouleh was born...and I make the best and quickest tabouleh...
the main ingridents are Parsley, tomatoes, oil, lemon, onion , burgul and salt... everything else is extra..
I chop the parsley in the food processor, wash them before or after. take the stems off ofcourse..
I use regular onion,small one for 4 punches of parsley,chop finely in the processor, gives stronger taste than the green, sometimes both.
I soak the burgul in water for 30 min, or just microwave it for 1 min.
I chop the tomatoes by hand to very fine peices, 1 small tomatoe for each punch.. I USE ONLY 1TBS OF BURGUL for each punch of parsley.
you can add 1 tsp of each summak, dry mint, basil ...
olive oil, lemon and salt as much as you prefer, add some, taste, add more if you like.
we eat tabouleh as fresh as possible...