Tabbouleh a La Paula Wolfert

From: randyfliplips

On Apr 24, 2008

Very tasty recipe! As some of the other reviews have stated, the spices really added to the flavour. Used Couscous and we really enjoyed the texture it. Many thanks for your guidance.

From: tunasushi

On Jun 13, 2007

I've never had tabbouleh before, so this was something new. I searched high and low for bulghur wheat but I could not find it anywhere. So i used couscous instead, as it was the closest thing I could find.....It's better after sitting in the fridge for a day

From: bluemoon downunder

On Nov 26, 2005

This tabbouleh sounded so good and came so highly recommended by so many Zaar World Tour chefs that I just had to try it! Like others, I didn’t use the sorrel, but I’ll try and get some before I make this recipe again. I was using a Lebanese cucumber so I left the skin on. Apart from that and my leaving out the cayenne pepper (personal taste preference), I made this exactly to the recipe, and we all just loved the blend of spices. I have really high expectations of any tabbouleh be it home-made, from delis or in restaurants, and this one outshone them all! Such a fabulous blend of flavours! That’s why I’m determined to track down some sorrel! I served this with ladypit’s Lima Bean Spread Lima Bean Spread and Jessica K’s Pita Crisps Pita Crisps. Thank you so much, Kate, for sharing this recipe!

From: Cookgirl

On Oct 31, 2005

Extraordinary. I threw my other recipe away. Actually I burnt it. Love the hint of allspice, etc.!