Tabbouleh
This post may contain affiliate links. Read my full disclosure policy. Tabbouleh is a vibrant and healthy Middle Eastern salad made from fresh herbs, nutty bulgur, and chopped vegetables. Tabbouleh is a Middle Eastern salad traditionally made with an abundance of fresh herbs, quick-cooking bulgur, and chopped vegetables, all tossed in a zesty lemon-and-olive oil dressing. While the classic version emphasizes the herbs, I like to flip the proportions, putting bulgur and vegetables front and center. This makes it more of a hearty grain salad than an herb salad. Tabbouleh is typically served as part of a mezze platter alongside small plates, such as tzatziki, falafel, hummus, or creamy whipped feta. It also makes a terrific and healthy side dish to lamb kofta, chicken kabobs, or Greek-style lamb burgers. “Absolutely love this recipe. It’s easy to make and tastes great!” What You’ll Need To Make Tabbouleh Medium-Grind Bulgur Wheat: A whole grain made from cracked wheat, commonly used in Middle Eastern dishes. It has a nutty flavor and chewy texture. This recipe calls for medium-grind bulgur, which cooks quickly due to being parboiled and dried before packaging. It’s the most common type, with grains about the size of sesame seeds. Coarse grind bulgur, which is slightly larger, can also be used. Extra-virgin olive oil, lemon juice, garlic, cumin & honey: This simple dressing adds richness, brightness, and a touch of earthy, sweet flavor to tie everything together. English cucumber & cherry or grape tomatoes: Add refreshing crunch, juicy sweetness, and vibrant color. Cucumber is not traditional in tabbouleh, but I love the texture it adds. Fresh mint, flat-leaf parsley & scallions: Traditional herbs that bring fresh, aromatic flavor and a mild onion note without overpowering the salad. Jump to the printable recipe for precise measurements Medium-Grind Bulgur Wheat: A whole grain made from cracked wheat, commonly used in Middle Eastern dishes. It has a nutty flavor and chewy texture. This recipe calls for medium-grind bulgur, which cooks quickly due to being parboiled and dried before packaging. It’s the most common type, with grains about the size of sesame seeds. Coarse grind bulgur, which is slightly larger, can also be used. Extra-virgin olive oil, lemon juice, garlic, cumin & honey: This simple dressing adds richness, brightness, and a touch of earthy, sweet flavor to tie everything together. English cucumber & cherry or grape tomatoes: Add refreshing crunch, juicy sweetness, and vibrant color. Cucumber is not traditional in tabbouleh, but I love the texture it adds. Fresh mint, flat-leaf parsley & scallions: Traditional herbs that bring fresh, aromatic flavor and a mild onion note without overpowering the salad. Jump to the printable recipe for precise measurements Step-by-Step Instructions In a small pot, bring the water and 1/2 teaspoon of the salt to a rapid boil. Add the bulgur, stir to moisten, then cover the pot and remove from the heat. Let sit 15 to 30 minutes, until all the water is absorbed. Let the bulgur cool to room temperature. While the bulgur soaks, chop all the vegetables and herbs. In a large bowl, combine the oil, lemon juice, garlic, cumin, honey, pepper, and remaining 3/4 teaspoon salt. Whisk to combine. Add the cooled bulgur, the cucumber, tomatoes, mint, parsley, and scallions. Toss well, then taste and adjust seasoning if necessary. Cover and refrigerate the tabbouleh until ready to serve. It can be made up to 2 days ahead of time. You May Also Like RecipeComments (23)Add Comment Recipe Comments (23) Add Comment Ingredients 1¼ cups water 1¼ teaspoons salt, divided 1 cup medium-grind (#2) bulgur wheat ¼ cup extra-virgin olive oil 3 tablespoons fresh lemon juice (from 1 to 2 lemons) 1 small clove garlic, minced 1 teaspoon ground cumin 1 teaspoon honey ½ teaspoon freshly ground black pepper 1 English hothouse cucumber, halved, seeded, and finely diced 1 pint (10.5 ounces) cherry or grape tomatoes, halved ⅓ cup packed finely chopped fresh mint ½ cup packed finely chopped fresh flat-leaf parsley ⅔ cup thinly sliced scallions, light and green parts, from 1 bunch 1¼ cups water 1¼ teaspoons salt, divided 1 cup medium-grind (#2) bulgur wheat ¼ cup extra-virgin olive oil 3 tablespoons fresh lemon juice (from 1 to 2 lemons) 1 small clove garlic, minced 1 teaspoon ground cumin 1 teaspoon honey ½ teaspoon freshly ground black pepper 1 English hothouse cucumber, halved, seeded, and finely diced 1 pint (10.5 ounces) cherry or grape tomatoes, halved ⅓ cup packed finely chopped fresh mint ½ cup packed finely chopped fresh flat-leaf parsley ⅔ cup thinly sliced scallions, light and green parts, from 1 bunch Instructions In a small pot, bring the water and ½ teaspoon of the salt to a rapid boil. Add the bulgur, stir to moisten, then cover the pot and remove from the heat. Let sit 15 to 30 minutes, until all the water is absorbed. Let the bulgur cool to room temperature. In a large bowl, whisk together the oil, lemon juice, garlic, cumin, honey, pepper, and remaining ¾ teaspoon salt. Add the bulgur, the cucumber, tomatoes, mint, parsley, and scallions. Toss well, then taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve. Note: Bulgur is sold in most large supermarkets and organic food stores (you can often find it in the bulk bins). Medium-grind bulgur is the most common (the grains are about the size of sesame seeds); coarse grind bulgur is slightly coarser and may be substituted. Make-Ahead Instructions: The salad can be made and refrigerated up to two days ahead of time. In a small pot, bring the water and ½ teaspoon of the salt to a rapid boil. Add the bulgur, stir to moisten, then cover the pot and remove from the heat. Let sit 15 to 30 minutes, until all the water is absorbed. Let the bulgur cool to room temperature. In a large bowl, whisk together the oil, lemon juice, garlic, cumin, honey, pepper, and remaining ¾ teaspoon salt. Add the bulgur, the cucumber, tomatoes, mint, parsley, and scallions. Toss well, then taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve. Note: Bulgur is sold in most large supermarkets and organic food stores (you can often find it in the bulk bins). Medium-grind bulgur is the most common (the grains are about the size of sesame seeds); coarse grind bulgur is slightly coarser and may be substituted. Make-Ahead Instructions: The salad can be made and refrigerated up to two days ahead of time. Nutrition Information Powered by Per serving (4 servings) Calories: 288 Fat: 15 g Saturated fat: 2 g Carbohydrates: 38 g Sugar: 6 g Fiber: 7 g Protein: 6 g Sodium: 751 mg Cholesterol: 0 mg Per serving (4 servings) Calories: 288 Fat: 15 g Saturated fat: 2 g Carbohydrates: 38 g Sugar: 6 g Fiber: 7 g Protein: 6 g Sodium: 751 mg Cholesterol: 0 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Dairy-FreeMake-AheadRecipesSaladsVegetables & SidesVegetarianMiddle Eastern Dairy-Free Make-Ahead Recipes Salads Vegetables & Sides Vegetarian Middle Eastern