Bulgur Tabouli
This bulgur tabouli is a fresh twist on the classic Levantine salad, herb-forward, lemony, and wonderfully textured, perfect as a light weeknight dinner or a side for grilled meats.
Ingredients
For the Salad
- 1 cup bulgur wheat
- 1.5 cups boiling water
- 2 cups fresh parsley, finely chopped (flat-leaf preferred)
- 0.5 cup fresh mint, finely chopped
- 4 ripe tomatoes, diced (see notes for less watery options)
- 1 cucumber, diced (English cucumber works well)
- 4 scallions, thinly sliced
- 0.5 cup fresh lemon juice (about 2 lemons)
- 0.25 cup extra virgin olive oil
- Salt and pepper to taste
Optional Add-ins
- 0.25 cup crumbled feta cheese
- 0.25 cup toasted pine nuts
- 0.25 teaspoon ground cumin (for warmth)
- Chopped bell peppers for added crunch
Instructions
Preparation
- Place 1 cup bulgur wheat in a large heatproof bowl. Pour 1.5 cups boiling water over the bulgur, stir once, then cover. Let sit for 30 minutes or until tender and the water is absorbed.
- While bulgur soaks, finely chop 2 cups parsley and 0.5 cup mint. Dice 4 tomatoes, 1 cucumber, and slice 4 scallions. Prepare any optional add-ins.
- Once the bulgur is tender, fluff it with a fork and let it cool to room temperature.
Mixing
- In a large bowl, combine cooled bulgur, parsley, mint, tomatoes, cucumber, and scallions. Toss gently to mix evenly.
- Whisk together 0.5 cup lemon juice, 0.25 cup extra virgin olive oil, and salt and pepper to taste. Pour the dressing over the salad and toss until everything is coated.
- Fold in optional add-ins if using.
Chilling
- Cover and chill for at least 30 minutes before serving so the flavors can meld.
- Taste again before serving and adjust salt, pepper, or lemon as needed.
Notes
Store tabouli in an airtight container for up to 3-4 days. Refresh with lemon and olive oil before serving. Not recommended for freezing.