Tabouli (Lebanese Bulghur, Parsley, and Mint Salad)

From: Sunnydaze1004

On Oct 11, 2009

Excellent! Just as good as Sanaa's in Sioux Falls, SD. I didn't have Bulgar wheat so I used brown rice and it was still just as good. If you don't have fresh mint you can use dried, just cut back on the amount. Thank you for posting!

From: Heather U.

On Aug 2, 2009

I loved this. Very simple tastes that come together beautifully. Definitely make this a day ahead of when you want to serve it. I used about 1 c of parsley, 1/2 c of mint, 6 green onions, and 1/3 c extra virgin olive oil. Thanks for posting!

From: Hcalist

On May 31, 2004

I like this recipe; it\\\'s so much better than the store bought Tabouleh. To cut the parsley, I keep the parsley in a bunch, hold it by the stems and run a French Chef\\\'s knife down to the leaves. A few slices and the parsley leaves are stripped. I pick out the few heavier stems that get cut off. Then, I put the parsley, onions and mint in a blender with some water and pulse a few times. Less danger of pureeing. Dump into a strainer and shake a bit to get rid of most of the water and finish. Reduces the effort and it is delicious.

From: Chef #887766

On Jul 11, 2008

Tabouli should never be prepared using a food processor; it simply deauthenticates the consistency and even the flavor. Additionally, adding cucumber is not "adulterating" the recipe, but rather reflects the traditional version of this food from other areas of the M.E. Syrians from the Levant area are known for adding cucumber. And, in case you have never tried Tabouli with cucumber, you are missing out. I will, however, agree with the author of this recipe that garlic is not traditionally used in making Tabouli and neither is using celery.