Bulgur Wheat Salad Tabbouleh (Printable)

A vibrant Middle Eastern classic combining bulgur wheat with fresh herbs, tomatoes, cucumber, and lemon dressing.

# What You'll Need:

→ Grains

01 - 1 cup fine bulgur wheat
02 - 1 cup boiling water

→ Fresh Produce

03 - 2 medium tomatoes, diced
04 - 1 medium cucumber, peeled, seeded, and diced
05 - 4 scallions, finely sliced
06 - 1 large bunch fresh flat-leaf parsley, finely chopped (about 1 cup packed)
07 - 1/2 bunch fresh mint leaves, finely chopped (about 1/2 cup packed)

→ Dressing

08 - 1/4 cup extra virgin olive oil
09 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
10 - 1 garlic clove, finely minced
11 - 1/2 teaspoon fine sea salt
12 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - Place bulgur wheat in a large bowl. Pour boiling water over it, cover, and let stand for 10–15 minutes until the bulgur is tender and water is absorbed. Fluff with a fork and allow to cool to room temperature.
02 - Add diced tomatoes, cucumber, scallions, parsley, and mint to the cooled bulgur.
03 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
04 - Pour the dressing over the bulgur mixture. Toss gently until well combined.
05 - Taste and adjust seasoning as needed. Chill in the refrigerator for at least 20 minutes to allow flavors to meld.
06 - Serve cold or at room temperature.

# Expert Advice:

01 -
  • The ratio of herbs to bulgur is perfectly balanced, creating that authentic Middle Eastern flavor that most restaurant versions miss completely.
  • You can prepare it ahead of time and the flavors actually improve after resting in the fridge, making it perfect for busy weeknights or when friends drop by unexpectedly.
02 -
  • The proportion of herbs to bulgur is crucial - traditional tabbouleh is primarily an herb salad with a small amount of grain, not the other way around as many Western versions prepare it.
  • Allowing the bulgur to cool completely before adding the herbs prevents them from wilting and turning dark, a mistake I made that resulted in a rather sad-looking first attempt.
03 -
  • Chop the herbs at the last possible moment before mixing to prevent oxidation and preserve their bright color and flavor - I learned this after wondering why restaurant tabbouleh always looked more vibrant than mine.
  • Letting the minced garlic sit in the lemon juice for 5-10 minutes before adding the oil mellows its sharpness while infusing the dressing with flavor, a technique an old Lebanese chef shared with me after trying my too-pungent version.
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