Tabbouleh Grain Bowl (Printable Version)

A fresh blend of bulgur, tomatoes, parsley, and zesty lemon dressing for a light, 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

# Step-by-Step Guide:

01 - Combine bulgur wheat and sea salt in a large mixing bowl. Pour boiling water over the grains, cover, and let stand for 10 minutes until tender and water is absorbed. Fluff with a fork and allow to 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, diced cucumber, chopped parsley, chopped mint, and sliced scallions to the cooled bulgur. Gently toss to mix evenly.
04 - Pour the prepared dressing over the bulgur and vegetable mixture. Toss thoroughly to ensure even coating.
05 - Adjust seasoning to taste as needed. Optionally, refrigerate for 10 minutes to allow flavors to meld.
06 - Divide into serving bowls and garnish with optional crumbled feta, toasted pine nuts, and lemon wedges as desired.

# Additional Tips::

01 -
  • It's ready in 30 minutes with mostly hands-off time, so you can prep while something else simmers on the stove.
  • The leftovers taste even better the next day when the flavors have gotten to know each other.
  • You can eat it alone, serve it alongside grilled chicken, or stuff it into pita bread and call it dinner.
02 -
  • Don't skip cooling the bulgur—warm grain will cook your herbs and turn everything into a sad, mushy mess.
  • The quality of your lemon juice matters more than you'd think; it's half the flavor here.
03 -
  • Toast the pine nuts yourself in a dry skillet for 3 minutes if you want them to taste like memory instead of nothing.
  • Keep the dressing separate until the last moment if you're making this more than a few hours ahead, then dress it right before serving to keep the bulgur from absorbing too much liquid and turning mushy.
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