Tabbouleh

Bulgur and tomatoes are the main components of this popular Middle Eastern summer salad. Eat it as the Lebanese do, scooping it up with romaine leaves instead of a fork. Alternatively, capture mouthfuls with wedges of pita bread. Tabbouleh is best when made at least 1 day in advance of serving so that the flavors have time to develop.
Average Customer Rating:
2 out of 5
2
 out of 
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(1 Review) 1
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Customer Reviews for Tabbouleh
Review 1 for Tabbouleh
2 out of 5
2 out of 5
Ingva
,DC
May 15, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
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One big flaw..
May 15, 2012
Its no surprise that a reviewer got some “too much onion” feedback after making this at home. Onion can be to-taste with tabouli recipes as most ingredients like tomato, mint, lemon and parsley. More than onion amounts, the reason I felt a need to comment is garlic does not belong in tabouli. It's not (much as i love garlic) a match. I eat a lot of Lebanese food and this is the first time I've seen it included in this salad.
The flavour is supposed to be more garden fresh and garlic is too pungent. Making day before and letting flavours blend won't incorporate it any better. Otherwise it's a lovely recipe. So long as one omits garlics. Red or white onion also work rather well when diced small and given time in lemon juice to de-flame overnight.
Pros: Easy, Healthy, Appearance
Cons: Taste