Comments on: Best Tabbouleh

By: Anne

Anne — Tue, 25 Aug 2026 20:33:20 +0000

I made this for lunches for work this week. It has been delicious! I have loads of parsley, tomatoes and cucumbers in the garden just now so this was a perfect way to use them up.

By: Cookie and Kate

Cookie and Kate — Thu, 20 Aug 2026 04:02:13 +0000

In reply to Samantha. Hi Samantha, if I have English or Persian cucumbers I don't peel. Feta would be a great topping!

By: Samantha

Samantha — Mon, 17 Aug 2026 08:18:37 +0000

I’m curious about the cucumber peeling tip – do you usually peel them or keep the skin on? Also, would adding crumbled feta be too much?

Thanks,
Samantha

By: Lori

Lori — Sat, 18 Jul 2026 16:51:43 +0000

Delicious and fresh!

By: Alison Fitt

Alison Fitt — Mon, 22 Jun 2026 05:50:40 +0000

I love this recipe – we often have it in the summer as our main meal in which case we add some crumbled feta – and if there’s any left over it tastes better then next day

By: Carl

Carl — Wed, 17 Jun 2026 23:24:55 +0000

Lebanese family friends made tabouli on many occasions was I was growing up. It is a favourite dish that I have made many times. I’ve never used cucumbers. I always boil water and then pour it over the (coarse) bulgar, then let it soak. After maybe an hour just squeeze the water out by hand. Load it up with lots of curly parsley, (lots). Lots of tomatoes much more salt than you specify and lots of lemon juice. Tabouli should have a big punch, and that means plenty of olive oil, salt, lemon juice and green onions. also a dash of black pepper. It gets better in the fridge over a couple of days.

By: Cookie and Kate

Cookie and Kate — Mon, 08 Jun 2026 00:51:37 +0000

In reply to Izzy. Hi Izzy, cous cous is made of crushed durum wheat semolina, pearl cous cous is tiny pasta, smaller than orzo but similar.

By: Izzy

Izzy — Wed, 13 May 2026 15:21:41 +0000

Couscous is not tiny pasta

By: Gordon Bleu

Gordon Bleu — Sat, 25 Apr 2026 21:23:30 +0000

Cucumber is not a traditional ingredient in tabbouleh; I would only use a very crunchy Persian or small Chinese cucumber, chopped small.

A healthy variation is to swap the bulgur for Chinese cauliflower, chopped to rice size and soaked in three tablespoons of the lemon juice for 10–15 minutes.

Traditional tabbouleh also doesn’t use salt; I like to add a pinch at serving, if at all.

For a fun topping, ground hemp seeds (aka hemp hearts) sprinkled on top adds an extra layer of flavor and, of course, is also not traditional.

Use a grater to make the cauliflower rice and not an S-blade in a Cuisinart; I prefer the florets over the stems. A 50/50 blend of quinoa and cauliflower rice works great. Chinese cauliflower is sweeter than common cauliflower and is a cross between broccoli and cauliflower.

By: Cookie and Kate

Cookie and Kate — Wed, 22 Apr 2026 03:55:41 +0000

In reply to Robin. Hi Robin, peeling the cucumbers if you use Persian or English cucumbers is not necessary, and I don't mind regular cucumber with the peel, but you can if you prefer.