tabbouleh

Tabbouleh recipe with bulgur, fresh parsley, and mint, ready in 20 minutes. Crisp, lemony salad that's filling and light at the same time.

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Total Time 21

Servings: 4 servings

Course: Salad

Cuisine: Middle Eastern

Calories: 195

Ingredients Method Notes

Ingredients

Salad

0.75 cup fine bulgur
1 cup boiling water
2 cup flat-leaf parsley finely chopped, measured after chopping
0.5 cup fresh mint finely chopped
3 unit tomatoes ripe, diced
0.5 unit red onion small, finely diced
2 unit scallions finely sliced

Dressing

0.25 cup lemon juice freshly squeezed
0.25 cup extra-virgin olive oil
0.75 teaspoon sea salt
0.25 teaspoon black pepper

Method

Pour the bulgur into a large bowl and cover with 1 cup boiling water. Cover the bowl with a plate or clean towel. Let it sit for 15 minutes. The grains should be tender and a little chewy, not mushy.
While the bulgur soaks, chop the parsley and mint as finely as possible. Rinse and dice the tomatoes. Slice the scallions and finely dice the red onion. Set everything aside.
After 15 minutes, fluff the bulgur with a fork. If there is extra water, drain it. Spread the bulgur out in the bowl and let it cool for 5 minutes so it doesn't wilt the herbs.
Add the chopped herbs, tomato, onion, and scallions to the cooled bulgur. Toss gently so you don't crush the tomatoes.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour this dressing over the salad. Toss everything together until well combined.
Taste and adjust: I usually add half the salt at first, mix, then taste and add more if it needs it. The salad should taste fresh and lemony.
Let the tabbouleh sit at room temperature for 10 minutes before serving. The flavors blend and the bulgur soaks up the dressing better.

Notes

Tabbouleh is one of those salads I keep coming back to because it actually keeps me full till the next meal, and making it always reminds me of my mom finely chopping herbs in a giant wooden bowl. No wilted, sad lettuce in sight.

My practical tips for tabbouleh that actually work

Chop the parsley and mint as finely as you can—almost minced. I use a wide chef’s knife and run it over the pile a few more times than I think I need. Big leaves don’t let the flavors blend the same way.

If your bulgur feels soggy after soaking, don’t panic. Just squeeze out excess water in a clean kitchen towel before mixing. I learned the hard way that watery tabbouleh is just not enjoyable.

Also, I’ve tested soaking with cold water (takes about 45 minutes)—it works, but the grains are chewier. If you like a heartier bite, try this method. Otherwise, boiling water is fastest.

Swaps and variations I use (and a few I skip)

Quinoa instead of bulgur actually tastes great if you need gluten-free. Just make sure it’s cooled before adding to the salad, or the herbs go limp. I don’t recommend couscous—the flavor and texture just never feel right to me here.

Cucumber can go in if you want it crunchier, but add it last and only if serving right away; it releases water fast. I skip garlic in tabbouleh—it overpowers the herbs.

Making ahead and storing

This salad holds up in the fridge up to 2 days. I save half the lemon and salt to add just before eating if I'm meal prepping. The herbs stay brighter and the salad doesn't get mushy—trust me, it makes a difference.