Bulgur Wheat Salad Tabbouleh (Print Version)

Refreshing bulgur wheat tossed with herbs, tomatoes, and cucumber in lemon dressing.

# What You'll Need:

→ Bulgur

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)

→ 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

# Cooking Steps:

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.
04 - Pour the dressing over the bulgur mixture. Toss gently until well combined.
05 - Taste and adjust seasoning as needed. Chill in the refrigerator for at least 20 minutes to allow flavors to meld.
06 - Serve cold or at room temperature.

# Expert Advice:

01 -
  • The bright lemon and fresh herbs wake up your palate like nothing else
  • It actually tastes better after sitting in the fridge, making it perfect for meal prep
02 -
  • Hot bulgur will wilt the fresh herbs and make them turn dark, so patience during cooling is essential
  • The grain-to-herb ratio might seem heavy on parsley, but that is exactly how traditional tabbouleh should taste
03 -
  • Squeeze the diced cucumber gently in a paper towel to prevent the salad from becoming watery
  • Chop the herbs very finely, as large pieces can overwhelm the delicate balance of textures
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