Rice tabbouleh (Tabbouleh ruz) from Falastin: A Cookbook (page 103) by Sami Tamimi and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute English cucumbers for Lebanese cucumbers.

  • treay on November 26, 2024

    Very enjoyable!

  • shylastrath on October 05, 2022

    Used quinoa and 1/4 the fresh herbs.

  • Astrid5555 on August 29, 2020

    Made with couscous instead of basmati rice as suggested. A lot of chopping going on but so worth it! Does not keep well, so make sure to eat on the same day as made.

  • Foodycat on July 06, 2020

    I don't like rice salads but I really liked this. I didn't have enough parsley but the flavours were wonderful. Probably won't replace the way I usually do a burgul tabbouleh though.

  • joneshayley on July 02, 2020

    Nice enough but slightly medicinal with the parsley and sumac combination . The children hated it

  • Zosia on June 16, 2020

    I really liked this version of tabbouleh. It had the bright herbaceousness you expect as well as the unexpected warmth of cinnamon and allspice.

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