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Joined Date: Mar 22, 2009
"Totally disagree with the reviewers who complained about too much parsley. That's what Tabbouleh is all about... for me anyway. I dislike the versions that are heavy on the bulgar. If this recipe isn't authentically Lebanese, it doesn't mean it isn't good on its own merits. For those who prefer a vibrant, fresh, salad-like Tabbouleh, this recipe is a good starting point. I used the measurements as guidelines and added (or subtracted) according to taste. I can't have garlic (unfortunately), so left that out. Added lemon juice, olive oil and salt also to taste. Use this and experiment - if you like all the ingredients, you're sure to come up with a version you'll like.