Tabbouleh Grain Bowl Fresh (Printable)

Refreshing Middle Eastern grain bowl with bulgur, fresh herbs, tomatoes, and lemon dressing.

# Ingredient List:

→ Grain Base

01 - 1 cup fine bulgur wheat
02 - 1 1/2 cups boiling water
03 - 1/2 teaspoon sea salt

→ Vegetables & Herbs

04 - 2 cups ripe tomatoes, diced
05 - 1/2 English cucumber, diced
06 - 1 bunch (about 1 1/2 cups) fresh flat-leaf parsley, finely chopped
07 - 1/2 cup fresh mint leaves, finely chopped
08 - 4 scallions, thinly sliced

→ Dressing

09 - 1/4 cup extra virgin olive oil
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 garlic clove, minced
12 - 1/2 teaspoon ground black pepper

→ Optional Toppings

13 - 1/4 cup crumbled feta cheese (omit for vegan)
14 - 1/4 cup toasted pine nuts
15 - Lemon wedges, for serving

# Directions:

01 - Place bulgur wheat and sea salt in a large bowl. Pour boiling water over, cover, and allow to rest for 10 minutes until tender and water is absorbed. Fluff with a fork and let cool to room temperature.
02 - In a small bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, and ground black pepper until emulsified.
03 - Add diced tomatoes, cucumber, chopped parsley, mint, and sliced scallions to the cooled bulgur wheat. Gently toss to integrate evenly.
04 - Pour the dressing over the bulgur and vegetable mixture, then mix thoroughly to coat all ingredients.
05 - Adjust seasoning to taste if needed. Refrigerate for 10 minutes to allow flavors to meld, if desired.
06 - Distribute into serving bowls. Garnish with crumbled feta cheese, toasted pine nuts, and lemon wedges as preferred.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, giving you restaurant-quality freshness in under 30 minutes.
  • The parsley-forward flavor profile feels sophisticated but tastes like pure comfort, making it a quiet triumph at potlucks.
  • You can make it ahead and the flavors actually improve as they sit, turning this into a perfect make-ahead meal.
02 -
  • Don't skip the cooling step after hydrating the bulgur—warm grain salad tastes muted and the herbs lose their bright personality.
  • Dice your tomatoes at the last possible moment or they'll release juice that makes everything mushy and dilutes the dressing.
  • This salad gets better as it sits, but only for about 24 hours; after that the parsley begins to fade and the whole thing becomes less vibrant.
03 -
  • Toast your pine nuts yourself in a dry skillet for two minutes before serving—the aroma alone is worth the effort and the flavor difference is profound.
  • If you can't find fine bulgur, soak regular bulgur for 15 minutes instead to ensure tenderness and prevent any chewy texture that can disappoint.
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