Tabbouleh Grain Bowl (Print Version)

Bright bulgur wheat with fresh tomatoes, herbs, and zesty lemon dressing for a light and vibrant dish.

# What You'll Need:

→ 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 (omit for vegan)
14 - 1/4 cup toasted pine nuts
15 - Lemon wedges, for serving

# How To Make It:

01 - Place bulgur wheat and salt in a large bowl. Pour boiling water over it, cover, and let stand for 10 minutes until tender and water is absorbed. Fluff with a fork and cool to room temperature.
02 - Whisk together olive oil, lemon juice, minced garlic, and black pepper in a small bowl until emulsified.
03 - Add tomatoes, cucumber, parsley, mint, and scallions to the cooled bulgur and gently toss to combine.
04 - Pour dressing over the grain and vegetable mixture, mixing thoroughly to ensure even coating.
05 - Taste and adjust seasoning as needed. Refrigerate for 10 minutes to allow flavors to meld, if desired.
06 - Divide into bowls and top with optional feta cheese, toasted pine nuts, and lemon wedges.

# Expert Tips:

01 -
  • It comes together in 30 minutes and tastes like you've been cooking all day.
  • The flavors actually improve as it sits, making it perfect for meal prep or bringing to gatherings.
  • One bowl satisfies your craving for something fresh, filling, and genuinely good for you.
02 -
  • Don't skip cooling the bulgur to room temperature; warm grain will wilt the herbs and turn the whole thing into mush.
  • If your tomatoes are watery, dice them into a colander for a few minutes and let excess liquid drain away—your salad won't get soggy.
03 -
  • Chop your herbs by hand with a sharp knife instead of using a food processor; you'll get cleaner flavor and the leaves won't bruise into dark bitter bits.
  • Let the dressed salad sit for at least 10 minutes before tasting so the grains drink in the dressing and everything melds—patience makes the difference.
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