This is so good! I used whole wheat cooked couscous (because I had some leftovers) and used only 1/3 of the oil (used evoo). Try adding a dash of Italian Seasonings--it makes it delicious!

Good recipe. A little too lemony. A nice summer salad.

This recipe is pretty good. I made a few alterations along the way. I cut back the lemon to half of what the recipe called for, used extra virgin olive oil instead of veggie oil, and instead of topping with carrots, I topped it with fresh slices of avocado.

The idea is great, and I will make this again, but with modifications. There was way too much oil in this. The oil basically overpowered what should have been the fresh, delicious flavours of the ingredients. Next time I will halve the oil, but keep the same amount of lemon juice, add more vegetable layers, like cucumber and sweet red pepper, and maybe add a few chopped toasted walnuts on top to give it some crunch.

Ugggh! I didn't like this at all.

The base recipe has a few problems, but you can modify it to make it delicious. Use half, or less, the amount of oil. I added salt, curry and powdered ginger, and it was wonderful. The recipe is also wonderful with quinoa instead of bulghur, although that's not a necessity.

Fabulous and refreshing! I have been looking for high fiber, low fat foods that my man will eat and enjoy...this is one of them. Simple to make (and impresses friends too).

As a vegetarian I did appreciate the extra protein from the chickpeas. Going on past reviews, I reduced the dressing by using 3 Tbl good quality olive oil and 1/4 cup fresh lemon juice. I also added zest from one lemon, about a teaspoon of cumin, and doubled the carrots. Finally, I found that adding 1-1/2 cups of boiling water to the bulgur wheat and letting it sit for only 15 minutes was perfect -- it really soaked up the dressing that way! Fantastic spin on a classic tabbouleh and a great recipe to play around with... thanks!

alot like tabbouleh. i like that this is a more balanced meal(protein). i added garlic. if ya like tabbouleh i think you will like this recipe.

The bulgur is very nice in this recipe, although after 1.5 hrs, it still hadn't soaked up all the water (I used pearl barley, which I believe is the most common). I ended up boiling it after that long, and it quickly finished up. I did add tomatoes and some lime juice, as I felt it needed some punch. I also cut back on the oil, as others recommended.

This is good, but not my favorite.

Like other reviewers, I cut the oil in half. This salad was part of my lunch all week. It stayed as delicious as the first day I made it. Very refreshing!

I used olive oil, and lime juice instead of vegetable oil and lemon juice. I added dried cranberries and sliced walnuts. Delicious.

I used wild rice instead of bulghur and it was great. A nice light lunch.

Very nice. I go easy on the oil; you do not need that much. And I toss it all ahead of time so the flavors blend. Often use for lunch served over lettuce. If you like lemon the way I do, try adding some lemon zest.

This was very good but I added balsamic vinaigrette to the water so it was like marinating the bulgur. I also added hearts of palm.