8 Reviews of Tabouli

From: Rob King

On Mar 1, 2004

This was easy to make, so don't let the 2 hour prep time scare you away. Contrary to an earlier review of this recipe, my bulgur wheat actually absorbed more than cup and a half of water. But I used that review, and poured the boiling water into the wheat rather than the other way around to make sure that I wouldn't have soup. I also used less oil, about 1/3 of a cup, because using lots of any fat, even a good one like olive oil, isn't my style. I chose this Tabouli recipe because Moosewood cookbooks have never steered me wrong.

From: Sweet Baboo

On Sep 6, 2006

I made this recipe as written, and we enjoyed it very much, but next time I will reduce the olive oil by half....very makeagainable.

From: BigHeart

On May 24, 2004

This was delicious; and I agree that it is better the second day. It's great with a little feta cheese added to the mixture, also.

From: Vic1

On Mar 8, 2002

I found this to be too much water and cut it back just under a cup and ¼. This may just be because I cook at altitude, anyhow; on the first try the bulgur was too wet, hence there was no room for the oil. Not the time of year for mint, so I speak without trying that. I agree with Gay that this gets better with time. Anyway a good tabouli starting point. (I am taking this and working on a Southwestern tabouli.)

From: Cookie1976

On Jun 20, 2006

Delicious, healthy and refreshing! I substituted fresh lime juice for the lemon juice and fresh cilantro for the parsley. I also soaked the bulgur for 2 hours before adding the rest of the veggies and serving. Fantastic!

From: kda949

On May 19, 2006

Pretty good tabouli- the best I've ever made but it was missing something to make it great (the Middle Eastern market in town still blows it away!). I had no problems having too much water but I did do as someone else suggested and added the water to the bulgar wheat instead of adding the wheat to the water. Maybe they were lazy and nuked the water instead of boiling on the stove top and it was not really hot enough??? Anyway- I also cut back on the olive oil to about 1/4 cup figuring I could always add more if it needed it- I don't think it did. I will make it again- maybe I'll add a little red onion like they do sometimes at the Middle Eastern market.

From: MathMom.calif

On Jan 10, 2008

I made this tonight from the New Moosewood Cookbook. However, I used only 1/4 cup olive oil and no cucumber. It is a pretty good tabouli recipe. Enjoyable and will probably make again...

From: margherita miranda

On Sep 20, 2001