Tabbouleh

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The middle eastern recipes (all of them may vary in ingredients from house to house, neighborhood to neighborhood, and city to city. Everybody thinks that theirs is the real / authentic one. All of them are good.

Sorry, Tyler. Cumin is not used in traditional tabbouleh.

Of course, my grandmother's recipes are the best!!!

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I did read the comments prior to making this dish. I have to say that I did use brown rice instead of bulgar. However, I put very little mint and parsley in the dish. And the comments were, too much mint and did family would have preferred, NO cumin. They just don't like the taste I guess. All in all, it was tasty and I am glad that I have some left overs. If I make again, it will have more salt and pepper and no cumin. still a good healthy alternative.

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For a college nutrition class project my study group had to make presentations on nutrients and bring a sample food. I made this recipe on behalf of my group, because parsley is very rich with calcium and vitamin K. The teacher and the 41 students in the class all thought the tabbouleh was delicious, as well as nutritious.

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I served this tabbouleh with lamb to company last night and it was a hit. Even if you don't feel it's authentic enough for you it's still an excellent salad.

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This is the best Tabouleh recipe I've had. Blows the boxed mixes out of the water. Better than most Taboulehs I have had in Greek restaurants.

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It was pretty good, but I would lighten up on the celery and bump up the amount of bulgar.
Pretty dense onion flavor....

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This is a great light summer recipe!

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Very tasty and healthy recipe

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tabouleh is lebanese salad, i have never heard putting cucumbers in it is just parsley, mint,tomatoes onions, salt lemon, black pepper, cinamon and olive oil, this is the traditon way as i am lebanese....

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Sadly this recipe resembles anything but the original tabbouleh; Tabbouleh is a traditional lebanese salad whose main component is parsley. For those interested, a true tabbouleh recipe requires 2 bunches flatleaf parsley, i bunch mint, 2 or 3 scallions, one vine ripe or heirloom tomato. chopp all ingredients finely and toss tegether, season with salt, black pepper, and cinnamon. add the jiuce of one lemon and about 3 tbs olive oil or to taste. before serving, soak 2 tablespoons of fine bulgur wheat in 4 tbsps of water for about 5 min (u dont want it to be too bloaty and then mix it with the salad. serve on a bed of remaine lettuce, and sahtein a.k.a bon apetito as we say in Lebanon