Tabbouleh Grain Bowl (Printable)

A vibrant bowl combining bulgur, tomatoes, fresh herbs, and zesty lemon for a light, bright lunch or side.

# Ingredient list:

→ 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

# Cooking steps:

01 - Combine bulgur wheat and sea salt in a large bowl. Pour boiling water over the grains, cover, and let stand for 10 minutes until tender and liquid is absorbed. Fluff with a fork and allow to cool to room temperature.
02 - Whisk together olive oil, lemon juice, minced garlic, and black pepper in a small bowl until well combined.
03 - Add diced tomatoes, cucumber, parsley, mint, and sliced scallions to the cooled bulgur. Gently toss to mix evenly.
04 - Pour the dressing over the grain and vegetable mixture. Stir thoroughly to coat all ingredients uniformly.
05 - Taste the mixture and adjust seasoning if needed. Refrigerate for 10 minutes to allow flavors to meld, if preferred.
06 - Portion into individual bowls and garnish with crumbled feta, toasted pine nuts, and lemon wedges as desired.

# Expert advice:

01 -
  • It comes together in just 30 minutes, and most of that is waiting for the bulgur to absorb water, which means you're barely actually cooking.
  • The combination of fresh herbs and lemon makes you feel like you're eating something impossibly healthy without any of the effort usually required.
  • It tastes better the next day, so it's perfect for meal prep or surprising yourself with lunch when you're too tired to think about food.
02 -
  • The bulgur absolutely must cool to room temperature before you add the tomatoes and dressing, or it will become gluey and the salad will feel heavy instead of fresh.
  • Don't use warm water instead of boiling—the bulgur needs the intense heat to hydrate properly, and room temperature water will leave you with hard, undercooked grains.
  • The parsley and mint are not optional if you want this to taste like real tabbouleh—they're the soul of the dish, not a decoration.
03 -
  • Toast your pine nuts in a dry skillet for just a few minutes before using them—it transforms them from okay to absolutely essential, bringing out a richness that makes them worth the few extra minutes.
  • If your tomatoes are less than perfect, use a bit less of them and make up the volume with more cucumber or bell pepper, because watery tomatoes will turn the whole bowl into soup.
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