Tabbouleh Grain Bowl (Print Version)

Refreshing bulgur wheat with tomatoes, parsley, cucumber, and a zesty lemon dressing for a 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:

01 - Place bulgur wheat and sea salt in a large mixing bowl. Pour boiling water over bulgur, cover the bowl and let stand for 10 minutes until grains absorb water and soften. Fluff gently with a fork and cool to room temperature.
02 - In a small bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, and ground black pepper until emulsified.
03 - Add diced tomatoes, cucumber, chopped parsley, mint, and sliced scallions to the cooled bulgur. Toss gently to integrate ingredients evenly.
04 - Pour dressing over the bulgur and vegetable mixture. Toss thoroughly to coat all components with dressing.
05 - Taste and adjust seasoning as necessary. Optionally chill the mixture for 10 minutes to allow flavors to meld.
06 - Portion into bowls and garnish with optional crumbled feta cheese, toasted pine nuts, and lemon wedges as desired.

# Expert Tips:

01 -
  • It comes together in 30 minutes, and most of that is waiting for bulgur to absorb water while you do something else.
  • The flavors actually improve as it sits, so you can make it ahead and let the lemon juice work its magic on the herbs.
  • It tastes light and energizing but feels substantial enough for lunch, with no heaviness afterward.
02 -
  • If your tomatoes are mealy or pale, the whole bowl suffers—there's no hiding mediocre tomatoes in something this simple, so skip it if they're not good.
  • Don't chop the parsley and mint hours ahead; they'll turn dark and lose their vibrant taste. Chop them right before assembly if possible.
03 -
  • Keep the components separate until just before serving if you're making this ahead—the bulgur and dressing can sit together happily, but the fresh herbs and tomatoes will darken if left mixed for too long.
  • Taste the lemon juice in the dressing first, before you add it to the whole bowl, because you want it bright and assertive—lemon is the backbone here, and it should show.
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