Go Back
–+ servings
Close up of a tabbouleh salad with fresh herbs and tomatoes and cucumbers served in a large white bowl.
PRINT PIN Save
5 from 2 votes

Tabbouleh

This tabbouleh salad shines with the bright, fresh flavors of parsley, mint and lemon. It's great as a side salad with other Mediterranean dishes.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Yield: 4 -6 servings

Ingredients

For the bulgur:

  • 1 cup bulgur wheat
  • ½ teaspoon salt
  • 1 ½ cups boiling water

For the salad:

  • Zest and juice of one lemon
  • 2 cups parsley, finely chopped
  • ½ cup mint, finely chopped
  • 1 cucumber, chopped small
  • 2 large tomatoes (or 3 smaller tomatoes), chopped small
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Prepare bulgur: Combine bulgur and salt in a heat-proof bowl. Pour boiling water over bulgur. Cover bowl with plastic wrap and let sit for 15 minutes. After 15 minutes, uncover and pour bulgur into a fine-mesh sieve to drain any excess water.
  • Meanwhile, prepare the salad ingredients (chop ALL the things).
  • Combine bulgur, parsley, mint, cucumber and tomatoes. Top with lemon juice and zest, salt and pepper and stir to combine.
  • Serve immediately or refrigerate until ready to serve. (You can always squeeze some more lemon juice over it to brighten it up again.)

Save This Recipe

We'll email this post to you, so you can come back to it later!

Notes

Bulgur Wheat - This is made from the cracked whole grains of different wheat species. It's par-boiled and dried and has a mild, nutty flavor and a chewy texture. You can usually find it with other grains in your grocery store.
Parsley - You need TWO full cups of chopped parsley for this recipe. Yes, that's a lot.
Mint - You also need ½ cup of chopped mint, so make sure you buy enough at the store!
Cucumber - A regular cucumber or a hot house/seedless cucumber will work here. If yours has a lot of large seeds, you can scoop some out before chopping it.
Tomatoes - Regular vine ripe tomatoes work great here or use roma tomatoes.
Leftovers - Leftovers can be stored in a covered container in the refrigerator for up to 3-4 days. Stir well before serving.
Add-ins - Try these optional add-ins if desired:
  • 1 cup rinsed and drained chick peas (or homemade)
  • ½ cup slivered almonds or pine nuts
  • ¼ cup dried fruit (raisins, dried cranberries, chopped dried apricots, etc.)
  • 1 cup cooked, chopped chicken or cooked, crumbled sausage

Nutrition

Serving: 1serving | Calories: 123kcal | Carbohydrates: 29g | Protein: 2g | Sodium: 378mg | Fiber: 3g | Sugar: 14g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
QR Code linking back to recipe