Save to Pinterest The first time I encountered tabbouleh was at a crowded potluck where someone arrived with a massive bowl of what looked like confetti. I had no idea what those little golden grains were, but one forkful changed everything. The crunch of cucumber, the pop of bright tomatoes, and then this incredible freshness from what seemed like an impossible amount of herbs. I went back for thirds and immediately cornered the cook to beg for the recipe.
Last summer my neighbor called me over at 7pm, panicked because shed invited six people for dinner and had nothing prepared. We raided her garden, grabbed some bulgur from the pantry, and threw this together in twenty minutes flat. Her friends kept asking for the recipe, and the best part was we made it while catching up about our weeks, glass of wine in hand, not even following a recipe.
Ingredients
- Fine bulgur wheat: Use fine instead of medium or coarse, it absorbs the dressing beautifully and creates that perfect light texture, I learned this after several batches turned out chewy
- Boiling water: Pour it right over the bulgur and walk away, no stovetop cooking needed and it softens perfectly in about 10 to 15 minutes
- Fresh tomatoes: Pick ones that feel heavy and give slightly when you press them, mealy tomatoes will ruin the whole experience
- English cucumber: Fewer seeds, thinner skin, and way better crunch than regular cucumbers, peel if the skin looks tough
- Scallions: Slice them thin so you get that mild onion flavor without any harsh bites scattered throughout
- Flat leaf parsley: This is where you go big, seriously do not skimp, I use way more than seems reasonable because its supposed to be an herb salad with grain, not grain salad with herbs
- Fresh mint: The secret ingredient that makes tabbouleh taste like tabbouleh, just enough to notice but not overpower everything else
- Extra virgin olive oil: Use something you would dip bread in because the flavor really matters here
- Fresh lemon juice: Bottled stuff will not cut it, you need that acidic brightness that only comes from squeezing real lemons right into the bowl
- Garlic clove: Mince it as fine as humanly possible so nobody gets a raw garlic surprise in their bite
- Fine sea salt: Bulgur needs a good amount of salt to wake up, do not be shy with it
- Freshly ground black pepper: A few grinds adds that subtle warmth that balances the bright lemon and herbs
Instructions
- Prep the bulgur:
- Dump your bulgur into a large mixing bowl and pour that cup of boiling water right over it, cover the bowl with a plate or lid and just walk away for 10 to 15 minutes until all the water disappears.
- Let it cool:
- Fluff it with a fork and give it a few minutes to come down to room temperature because hot grain will wilt your fresh herbs instantly.
- Chop everything:
- Dice your tomatoes and cucumber into small, even pieces, slice those scallions thin, and chop your parsley and mint until theyre fine but not absolutely pulverized.
- Make the dressing:
- Whisk together the olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl until it looks creamy and combined.
- Combine it all:
- Pour all those fresh herbs and vegetables over your cooled bulgur, drizzle the dressing on top, and toss everything gently until every grain is coated and colorful.
- Let it hang out:
- Taste it and add more salt or lemon if it needs brightness, then stick it in the fridge for at least 20 minutes because the flavors need time to become friends.
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Save to Pinterest My daughter now requests this for her school lunch instead of sandwiches, which feels like a huge parenting win. She calls it confetti salad and will eat an entire bowl with just a spoon.
Make It Your Own
Once you have the basic ratio down, tabbouleh is incredibly forgiving. I have thrown in pomegranate seeds in the fall, diced red pepper when I needed more color, and even crumbled feta on top for a creamy contrast that works surprisingly well.
Serving Suggestions
This salad shines alongside grilled anything, from chicken and fish to lamb skewers or veggie burgers. Scoop it up with warm pita bread, serve it as part of a mezze spread with hummus and baba ganoush, or just eat it straight from the bowl with a fork.
Storage And Meal Prep
Tabbouleh is one of those rare salads that holds up beautifully for days. The flavors actually deepen and meld together, so do not hesitate to make a double batch for easy lunches throughout the week.
- Store in an airtight container in the fridge for up to 4 days
- Give it a quick toss before serving because the dressing settles at the bottom
- If it seems dry after a day or two, add a tiny splash more lemon juice and olive oil
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Save to Pinterest Every time I make this now, I think back to that first potluck and how a simple bowl of herbs and grain can bring people together. Happy cooking, friends.
Answers to Recipe Questions
- → What is tabbouleh?
Tabbouleh is a traditional Middle Eastern salad originally from Lebanon and Syria, featuring finely chopped fresh herbs, tomatoes, and bulgur wheat dressed with lemon and olive oil.
- → Do I need to cook bulgur wheat?
Bulgur wheat is pre-cooked and dried, so it only needs to be rehydrated with boiling water. Simply pour hot water over it, cover, and let it stand for 10-15 minutes until tender.
- → Can I make this gluten-free?
Yes, substitute cooked quinoa or millet for the bulgur wheat. Prepare according to package instructions and let cool completely before combining with the other ingredients.
- → How long does tabbouleh keep in the refrigerator?
Properly stored in an airtight container, tabbouleh will keep for 3-4 days in the refrigerator. The flavors actually improve after sitting for a few hours.
- → What herbs work best in tabbouleh?
Flat-leaf parsley is the star herb, traditionally used in large quantities. Fresh mint adds a cooling contrast. Avoid curly parsley as it can be tough and bitter.
- → Should I drain the tomatoes before adding?
For best texture, seed the tomatoes and let them drain briefly on paper towels after dicing. This prevents the final dish from becoming watery.