Comments on: Tabbouli – the fresh taste of Lebanon

By: Roasted cauliflower and chickpea salad with hummous recipe @ Fig & Cherry | Fig & Cherry

Sun, 20 Jun 2010 06:56:21 +0000

[...] ARE YOU A FAN OF VEGETARIAN LUNCHES? Try one of these: Organic roasted beetroot w/ vegan coriander pesto Polenta crumbed cauliflower w/ parsley dressing Spring vegetable potato salad w/ yoghurt dressing Tabbouli salad [...]

By: Christie

Christie — Sun, 02 May 2010 07:59:15 +0000

Hi Courtney, No problem! It’s great served with grilled chicken and fish if that also fits in with your diet. Christie x

By: Courtney

Courtney — Sun, 02 May 2010 07:57:38 +0000

This looks really awesome, and it looks like it fits with phase 2 of the South Beach Diet! Thanks for the tabbouleh inspiration

By: tasteofbeirut

tasteofbeirut — Sun, 18 Apr 2010 20:43:00 +0000

Christie
I am so glad you posted a “real” tabbouleh recipe! I just made a big batch and was thinking -why don’t I make it more often?-

By: Christie

Christie — Mon, 22 Jun 2009 11:48:52 +0000

Cinde - Thanks so much for your lovely comments! And for the tip - I've now updated my recipe index. See you around here soon. Cheers, Christie

By: Cinde

Cinde — Sun, 21 Jun 2009 21:16:46 +0000

Christie,

Thank you for such lovely creative recipes! I will be trying many of the GF/VEG recipes soon.

Just a note: you have marked this Tabbouli Salad as gluten free. It contains cracked wheat, and therefore it is not gluten free. Please consider removing the GF label.

Cheers!
Cinde :)

By: Spinach and avocado salad w/ sesame wasabi dressing | Fig & Cherry

Spinach and avocado salad w/ sesame wasabi dressing | Fig & Cherry — Sat, 18 Apr 2009 02:49:52 +0000

[...] Tabbouli salad (GF, V, VG) Spring vegetable potato salad w/ yoghurt dressing (GF, V) Roasted cauliflower and chickpea salad (GF, V, VG) Feta and preserved lemon salad (GF, V) ← Salmon wasabi leaf canapes w/ sauce [...]

By: Andy Abraham

Andy Abraham — Tue, 21 Oct 2008 14:01:31 +0000

Tabbouli is one of my favorite arab dishes. Please post more ideas.

By: shannon

shannon — Tue, 14 Oct 2008 18:42:35 +0000

I’ve been making tabouli for years now, and have tried adding different ingredients at times. At other’s suggestions I’ve added cucumber, and substituted scallion onions for chopped red onion. I’m excited to try adding allspice to the dressing. Guess what I’m having for lunch?

By: Christie

Christie — Thu, 09 Oct 2008 22:55:24 +0000

Taste Memory – Such a lovely description! It definitely does make you feel alive to eat such healthy fresh food.

Tina – Wow, never heard of cinnamon in tabbouli before – will definitely give that a try… maybe tonight. Thanks!

By: Choosy Beggar Tina

Choosy Beggar Tina — Thu, 09 Oct 2008 18:25:53 +0000

I love your tabouli recipe – I make mine almost the same but with cinnamon instead of allspice. Most tabouli recipes that you find don’t do this, but it’s what I grew up with and I think it’s imperative to ‘real’ tabouli. I love the deep throaty spiciness of cinnamon with the tang of lemons, and the freshness of parsley. Wonderful!

By: taste memory girl

taste memory girl — Thu, 09 Oct 2008 13:19:02 +0000

very much understand about the family gatherings you mentioned ‘heaving with food’ ~ wonderful taste memories of good times! Your tabbouli salad recipe sounds perfect – will have to make this again. Fresh parsley is fantastic and biting into all these herbs + veggies is a stark reminder that I’m alive! agree – fun apple shaped platters ;-)

By: Christie

Christie — Thu, 09 Oct 2008 09:30:52 +0000

Grace – Thanks! those little bowls at the top of the shot are matching in an apple shape too – I adore them.

Renee – Thank you! Now everyone knows my childhood nickname. :)

Mag – Hehe. I can guess by the name of your blog ;)

Tangobaby – No problem darling! Allspice is another name for ground pimento. I hope you give this a go.

Sophie – I can’t believe you haven’t tried this salad! Make it tonight!

By: Sophie

Sophie — Thu, 09 Oct 2008 00:34:27 +0000

I’ve yet to have this. I’ve never had parsley this way but I am a parsley fan. I’d ask for lots of tomatoes too, you can never have too many of those :).

By: tangobaby

tangobaby — Wed, 08 Oct 2008 22:32:18 +0000

Allspice? Yummy! (Excuse my naivete because I only enjoy tabouli, and have not made it, but is allspice a common ingredient or a special Christie invention?)

;-)

By: MAG

MAG — Wed, 08 Oct 2008 21:21:42 +0000

Yum yum yum… my favorite… You made my day :)

By: Renee

Renee — Wed, 08 Oct 2008 04:28:56 +0000

I absolutely love love love it!! will definitely give it a go. thanks lil legs! :)

By: grace

grace — Tue, 07 Oct 2008 12:15:43 +0000

i adore tabbouli and would gladly walk around with hunks of parsley in my teeth for just a taste of yours. i’m loving your serving dish as well. :)

By: Christie

Christie — Tue, 07 Oct 2008 09:37:55 +0000

Ju’eta – Hurray for a fellow parsley lover!

Noble Pig – Thank you!

Helen – Definitely! I hate the versions with lots of wheat – it really weighs it down and affects the freshness.

Peter G – Me too! Parsley is the key ingredient.

Diva – Come get some ;)

Y – Hehe. That’s the only bad part about it!

By: Y

Tue, 07 Oct 2008 08:53:12 +0000

Love tabbouli, but not the accompanying awkwardness of having parsley stuck in my teeth! :D