Tabbouleh Grain Bowl (Printable Version)

A vibrant mix of bulgur, tomatoes, parsley, and lemon dressing for a fresh, flavorful Middle Eastern dish.

# 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 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
14 - 1/4 cup toasted pine nuts
15 - Lemon wedges, for serving

# Directions:

01 - Combine bulgur wheat and sea salt in a large bowl. Pour boiling water over the bulgur, cover, and let it soak for 10 minutes until tender and water is absorbed. Fluff with a fork and allow to cool to room temperature.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, and black pepper until emulsified.
03 - Add diced tomatoes, cucumber, chopped parsley, mint, and sliced scallions to the cooled bulgur. Toss gently to combine all ingredients evenly.
04 - Pour the dressing over the grain and vegetable mixture. Mix thoroughly to coat everything uniformly.
05 - Taste and adjust seasoning as desired. Refrigerate for 10 minutes to allow flavors to meld, if preferred.
06 - Portion the salad into bowls and garnish with optional crumbled feta cheese, toasted pine nuts, and lemon wedges.

# Expert Tips:

01 -
  • It comes together in 30 minutes with mostly prep work, leaving you free to do other things.
  • The flavors actually improve as it sits, making it perfect for meal prep or bringing to gatherings.
  • It's genuinely refreshing—the kind of dish that feels nourishing rather than heavy, even in the warmest weather.
02 -
  • The parsley quantity might seem wild, but it's essential—this is a parsley salad with bulgur, not the other way around.
  • Adding the dressing while the bulgur is still warm helps it absorb the flavors better, but letting everything cool first prevents the herbs from getting sad and mushy.
03 -
  • Taste the dressing on its own before combining everything—it should be boldly lemony and garlicky so it carries through all the fresh vegetables and grain.
  • Dice your vegetables roughly the same size as the bulgur grains so every spoonful feels intentional and balanced.
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