Bulgur Wheat Salad Tabbouleh (Printable)

Refreshing bulgur wheat with fresh herbs, tomatoes, cucumber, and lemon dressing in just 30 minutes.

# What You'll Need:

→ Bulgur Base

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

# Directions:

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 flavorful side dish.

# Expert Advice:

01 -
  • The magical thing about tabbouleh is how it actually tastes better after sitting in the fridge for a bit, making it perfect for prepping ahead when you know youll be too exhausted to cook later.
  • Even kitchen beginners can nail this recipe since theres no actual cooking involved beyond pouring hot water over bulgur – its more about your chopping rhythm than anything technical.
02 -
  • The first time I made tabbouleh I didnt drain my cucumbers and tomatoes well enough, resulting in a soggy mess by the time I served it – now I always let diced cucumber sit in a colander for a few minutes to release excess moisture.
  • Finding the right herb-to-bulgur ratio took me several attempts, but the classic Lebanese version is heavy on the parsley and light on the grain – when in doubt, add more herbs than you think you need.
03 -
  • The finest tabbouleh comes from taking your time with the knife work – uneven chunks of vegetable can make each bite feel disjointed, while uniform, small pieces create a harmonious texture where every component shines equally.
  • Make your tabbouleh slightly more lemony than seems necessary – as it sits, the bulgur will absorb some of the acidity, and that perfect bright flavor can flatten without that extra squeeze of citrus.
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