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Tabbouleh Recipe

Tabbouleh

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (66)

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Average Rating:

Total Reviews: 66

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  • on May 20, 2013

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    Great recipe! Easy to make; very tasty. One suggestion though - I tried this with Sun Dried Tomatoes instead and it REALLY rocked!

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  • on May 19, 2013

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    This is a fresh and hearty salad. As others suggested, I cut back on the salt. Instead of adding lemon and EVOO to the bulgur while it cooked, I cooked the bulgur only with 1c boiling water. I added the juice of 2 lemons and 2 tbsp EVOO to the prepared bulgur along with the rest of the ingredients. I think it made the lemon flavor much more pronounced. I was also able to cut back on the oil, too.

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  • on April 08, 2013

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    flavors were great- did add a little sumac and cut down on the salt, but after following the direction to add boiling water lemon juice olive oil etc to dry wheat after 1.5 hrs the wheat still had a lot of liquid in the bottom- added everything else, but still had to drain about half a cup of water from the bowl before serving- maybe I had the wrong kind of bulgur?- oh well still gave 4 stars as was very tasty, as usual from Ina:

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  • on August 14, 2012

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    I have tried this recipe many times and I have received complements every time.

    For all those complaining about the amount of salt, please note that the recipe calls for KOSHER salt which is a much larger grain than regular table salt. 1 TB of kosher salt = 1 tsp of regular/table salt.

    In this particular recipe 3 1/2 teaspoons kosher salt = 1 1/8 teaspoons regular table salt.

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  • on August 10, 2012

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    I did not read a single review before I started cooking. I tasted the bulgar wheat after adding the water, lemon, olive oil and the 1 1/2 teaspoons of salt and realized it was way too much salt. So when it called to add the rest of the salt, I didn't. I also added about a half cup extra parsley because I love a lot of parsley in my tabbouleh. I used regular onion instead of scallions and it came out fantastic.

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  • on June 29, 2012

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    I think this is a great recipe but, shame on me I went against my better judgement and added all the salt the recipe called for. WOW! It was so salty I could hardly eat it. Not having made tabbouleh before I assumed that it must need that much salt and because Ina said so. Won't go against my instincts anymore. Is this recipe correct?

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  • on March 15, 2012

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    I love this but tweeked it quite a bit. I waited till the bulgar cooled completely. I did not add oil (not needed and saves calories, added a splash of red wine vinegar, added red and green bell peppers, a can of rinsed black beans and substitued cilantro for parsely. My parsely was too grasssy. I will be enjoying it more often.

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  • on September 21, 2011

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    Absolutely delicious!! So healthy and so satisfying! Leftovers the next day were even better since the flavors blended all together! Will definitely make this one again!!

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  • on August 17, 2011

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    Made this with all the great ingredients that are in season now. For me, the perfect balance of flavors. I didn't need to change a thing. Yet another winner Ina! Thank you so much!!!

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  • on August 10, 2011

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    Just made this today it is so so good the salt amount is perfect seemed like alot at first when I read the recipe, but it was not too much..I added a little fresh garlic and a teaspoon of cumin and I cannot stop eating it. It taste so healthy and the lemon and olive oil and mint make it wonderful...Thank you Ina

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