Tabbouleh Grain Bowl (Print View)

Middle Eastern bowl featuring bulgur, tomatoes, parsley, and zesty lemon dressing for a bright, fresh 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 bunch (about 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

# Method:

01 - Combine bulgur wheat and sea salt in a large bowl. Pour boiling water over, cover tightly, and allow to sit for 10 minutes until grains absorb water and soften. Fluff with a fork and cool to room temperature.
02 - In a small bowl, whisk together extra virgin olive oil, freshly squeezed 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. Gently toss to distribute evenly.
04 - Pour the prepared dressing over the bulgur and vegetable mixture, tossing thoroughly to coat all ingredients evenly.
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 optional crumbled feta cheese, toasted pine nuts, and lemon wedges.

# Expert Advice:

01 -
  • It tastes bright and alive, like you're eating summer in a bowl, no matter the season.
  • The whole thing comes together faster than you'd expect, making it perfect for last-minute entertaining.
  • It actually gets better as it sits, so you can make it ahead without guilt.
02 -
  • Don't skip cooling the bulgur before adding delicate herbs—heat will turn your parsley into a sad, dark pile.
  • The dressing goes on at the end, not mixed in earlier; tabbouleh should taste fresh and bright, not marinated into softness.
  • Taste constantly as you build; everyone's lemon preference and salt tolerance is different, so trust yourself.
03 -
  • If your tomatoes are watery, seed them lightly first—you want juice, not a bowl of liquid.
  • Toast your pine nuts in a dry skillet for thirty seconds before using; it intensifies their flavor and keeps them crunchy longer.
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