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)
very tasty! I didn't use fresh parsley because it was pretty bad looking at the market. It was still very good. I break some of the "rules" when it comes to food, so i will say that i also used it as the "rice" component for my curried chicken. It was excellent. Nothing better than fusing middle eastern cuisine with caribbean. - 26 Oct 2017 (Review from Allrecipes US | Canada)
Loved it. Used only one bunch of green onions, and only one Valdalia onion, that was all I had! Still tasted delicious. Lots and Lots of fresh veggies. - 02 Aug 2015 (Review from Allrecipes US | Canada)