This is my dad's famous tabbouleh recipe. He insists that you leave it in the fridge for at least 5 hours before serving. It makes a lot so feel free to halve the ingredient amounts if you are not making it for a party.
This made A LOT! I was shocked. It was my first time making tabbouleh and I wasn't sure what to expect. It is a lovely fresh tasting salad. A couple of holes in the recipe though that I had to fill in. Like the cucumbers. I wasn't sure what kind I was supposed to use. I ended up with an extra large garden cucumber and peeled and seeded it. Not sure if I was supposed to or not. Same with the tomato. There seemed to be an awful lot of juice coming out with the seeds included so I used one with seeds and one without. When it says 2 bunches, I guess it would be a different outcome if you had small bunches as opposed to large. I had really huge bunches so I only used one. I wished the measurement was in cups because I am such a tabbouleh newbie. Regardless, hubby and I enjoyed it and was happy to use all of my CSA veggies. We did a cheers to Maurice with dinner. Thanks for sharing your dad's recipe Charlie. I will make it again. My pic will be included in Sept 2013 Faceless Frenzy. - 22 Sep 2013 (Review from Allrecipes US | Canada)
I have tried several taboullah recipes and this one has inspired me more than the others. I say that because nearly every recipe I have tried includes the same basic ingredients. I think it is a matter of getting the right balance to suit the individual taste. The key for me was the inclusion of garlic and not too much olive oil. Also getting the right amount of parsley and mint is key. I did not have the green onions but I am sure they would be excellent. So I would encourage anyone to try this recipe and find the right balance between ingredients. I think I have found what I am looking for. - 12 Aug 2018 (Review from Allrecipes US | Canada)
Wonderful! I am not an onion person, so I left out the green onions, and it was just to my liking. Used lime juice since I didn’t have lemons, and it was still really good. - 25 Jul 2018 (Review from Allrecipes US | Canada)