Tabbouleh25m

Tabbouleh

Herby bulgur salad with parsley, mint, tomatoes, cucumber, and lemon. Bright, fresh, and herb-forward.

25 min prep0 min cook4 servingsmedium
Energy
254 calories per serving
Protein
5.1 g per serving
Carbs
30 g per serving
Fat
15 g per serving
Sodium
514 mg per serving

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Cook this recipe

  • flat-leaf parsley-3 cups
  • fine bulgur wheat-0.5 cups
  • boiling water-0.5 cups
  • fresh mint-0.5 cups
  • Roma tomatoes-4 each
  • scallions-4 each
  • English cucumber-0.5 each
  • fresh lemon juice-0.25 cups
  • extra-virgin olive oil-0.25 cups
  • kosher salt-1 tsp
  • ground black pepper-0.25 tsp
1
Soak the bulgur
Heatproof bowl

Place the bulgur in a heatproof bowl. Pour the boiling water over it, cover, and let stand for 15 minutes until tender.

Pour boiling water carefully to avoid steam or splash burns.

1/2 Cup bulgur wheat
1/2 Cup Water
2
Fluff and drain
Fork
Fine-mesh strainer

Fluff the bulgur with a fork. Drain off any excess water and let it cool for 5 minutes.

1/2 Cup bulgur wheat
1/2 Cup Water
3
Wash the herbs and vegetables
Fine-mesh strainer

Rinse and dry the parsley, mint, tomatoes, cucumber, and scallions.

3 Cup parsley
1/2 Cup mint
4 Each roma tomato
1/2 Each english cucumber
4 Each scallion
4
Make the dressing
Measuring Cups
Measuring Spoons
Large mixing bowl

Add the lemon juice, olive oil, salt, and black pepper to a large mixing bowl and whisk to combine.

1/4 Cup lemon
1/4 Cup olive oil
1 Teaspoon Kosher Salt
1/4 Teaspoon Ground Black Pepper
5
Combine the salad
Large mixing bowl

Add the bulgur, parsley, mint, tomatoes, cucumber, and scallions.

1/2 Cup bulgur wheat
3 Cup parsley
1/2 Cup mint
4 Each roma tomato
1/2 Each english cucumber
4 Each scallion
6
Toss and rest
Large mixing bowl

Toss gently until evenly dressed, then let stand for 10 minutes before serving.

1/2 Cup bulgur wheat
3 Cup parsley
1/2 Cup mint
4 Each roma tomato
1/2 Each english cucumber
4 Each scallion
1/4 Cup lemon
1/4 Cup olive oil
1 Teaspoon Kosher Salt
1/4 Teaspoon Ground Black Pepper
7

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