Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

General Discussion



General Discussion 22


lehickey | Jun 24, 2014 06:29 PM

On Sunday, I took a large bowl of tabbouleh to our church dinner. I have always made it with bulghur wheat. I had several ladies (who are accomplished cooks) remark that they had always had and made tabbouleh with couscous. Is this a regional difference? How do you make it?

Want to stay up to date with this post?

Recommended From Chowhound