Tabbouleh Grain Bowl (Printable)

A refreshing bulgur wheat bowl with fresh parsley, tomatoes, cucumber, mint, and a lemony dressing.

# 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

# Directions:

01 - Combine bulgur wheat and sea salt in a large bowl. Pour boiling water over the bulgur, cover, and let stand for 10 minutes until tender and liquid absorbed. Fluff with a fork and cool to room temperature.
02 - Whisk together extra virgin olive oil, freshly squeezed lemon juice, minced garlic, and ground black pepper in a small bowl until emulsified.
03 - Add diced tomatoes, diced cucumber, finely chopped parsley and mint, plus sliced scallions to the cooled bulgur. Toss gently to combine.
04 - Pour the dressing over the grain and vegetable mixture and mix thoroughly until evenly coated.
05 - Taste and adjust seasoning as needed. Refrigerate for 10 minutes to allow flavors to meld, if desired.
06 - Portion into bowls and garnish with crumbled feta cheese, toasted pine nuts, and lemon wedges as preferred.

# Expert Tips:

01 -
  • It feels light and energizing, not heavy, even when you eat a full bowl.
  • You can prep everything ahead and just toss it together when you're ready to eat.
  • The more you make it, the more you understand how to season it exactly to your taste.
02 -
  • Don't skip cooling the bulgur to room temperature before adding the herbs or they'll turn dark and lose their fresh taste.
  • Use your hands to measure the parsley and mint if you can; a bunch varies, and eyeballing it ensures you get enough herbs to make this taste like tabbouleh and not just salad.
03 -
  • Toast the pine nuts yourself in a dry pan for a minute or two just before serving—they'll taste deeper and nuttier than pre-toasted ones.
  • If you're worried about the bowl being watery, salt the diced tomatoes and let them sit in a colander for five minutes to release some liquid, then add them at the very end.
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