Tabbouleh

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I have been preparing bulgar wheat for many years and this recipe is an inspiration for a side dish. Since I always have fool with stuff I added less olive oil and less lemon and basil also.

Thank you Ina

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I must be insane according to everyone else. But, to me, the amount of SALT in this recipe was so ridiculously high that I couldn't taste anything but salt. It was HORRIBLE. I'm sure the recipes is good if you cut the salt in half--at least. I used 3 tsp instead of 3 1/2 as the recipe calls for and it was so grossly salty that I had to throw out the entire batch.

It was just horrible.

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The only complaint with this recipie, is that I didnt know that you werent supposed to put the stems in. ^_^'

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This tabbouleh is worth all the chopping. When I bring it to a party at the next get togather everyone requests it again. Try it with plain new york bagel chips. It also is really refreshing as a summer salad.

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The measurements were absolutely perfect, everything came together so well. I normally have to play with a tabbouleh recipe but this one was perfect.

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This is an easy and great dish to make. My husband, who grew up in the Mediterain, said this was better than his mothers!