Bulgur Wheat Salad Tabbouleh (Printable format)

Vibrant Middle Eastern grain bowl with fluffy bulgur, fresh herbs, tomatoes, and crisp cucumber in zesty lemon dressing

# List of ingredients:

→ Bulgur Wheat

01 - 1 cup fine bulgur wheat
02 - 1 cup boiling water

→ Fresh Produce

03 - 2 medium tomatoes, diced
04 - 1 medium cucumber, peeled, seeded, and diced
05 - 4 scallions, finely sliced
06 - 1 large bunch fresh flat-leaf parsley, finely chopped (about 1 cup packed)
07 - 1/2 bunch fresh mint leaves, finely chopped (about 1/2 cup packed)

→ Lemon Dressing

08 - 1/4 cup extra virgin olive oil
09 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
10 - 1 garlic clove, finely minced
11 - 1/2 teaspoon fine sea salt
12 - 1/4 teaspoon freshly ground black pepper

# How to make it:

01 - Place bulgur wheat in a large bowl. Pour boiling water over it, cover, and let stand for 10–15 minutes until the bulgur is tender and water is absorbed. Fluff with a fork and allow to cool to room temperature.
02 - Add diced tomatoes, cucumber, scallions, parsley, and mint to the cooled bulgur.
03 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until emulsified.
04 - Pour the dressing over the bulgur mixture. Toss gently until well combined and evenly coated.
05 - Taste and adjust seasoning as needed. Chill in the refrigerator for at least 20 minutes to allow flavors to meld together.
06 - Serve cold or at room temperature as a light meal or alongside grilled meats and falafel.

# Expert Suggestions:

01 -
  • The herbs are the star, not the bulgur, which is exactly how it should be
  • It gets better after a few hours in the fridge, making it perfect for prep
  • Everyone thinks you spent hours chopping when it really just takes practice with a good knife
02 -
  • Hot bulgur will wilt your herbs into sad, limp greens, so let it cool completely before mixing
  • The ratio should look like a herb salad with some grain, not grain with herbs sprinkled in
  • This tastes better the next day, so don't be afraid to make it ahead
03 -
  • Use a very sharp knife when chopping herbs to avoid bruising them into black specks
  • Double the dressing and keep half in a separate jar to refresh leftovers the next day
  • If your parsley seems bitter, soak it in cold water for 10 minutes before chopping
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