Honestly, I am getting hungry just thinking about this Tabbouleh salad again!
Tabbouleh is the Arabian dish that I like to make the most because it is so easy to prepare and tastes delicious. This salad is traditionally made of tomatoes, cucumber, scallions, chopped parsley, mint, and bulgur. Now, bulgur is a whole wheat grain that is partially pre-cooked, it is low in fat, but as a whole grain, it contains gluten.
Sometimes some friends tell me that they would like to make Tabbouleh, but they don’t prepare it because the bulgur can be very hard to find at the supermarkets. I normally don’t think it is that hard because I live in a big city where things are easily found. So if you have problems finding it, you can easily substitute bulgur for quinoa, couscous, or even brown rice. Another easy version of this recipe is this Cauliflower “Rice” Tabbouleh Salad Recipe.
Depends on the type of bulgur wheat you have, there are many different ways to prepare it. I suggest you check the package for cooking instructions. For some types of bulgur, you just need to soak it by adding boiling water, stirring, covering, and letting sit for a few minutes. For others, you actually have to do a quick cooking which means bring water to a boil, add bulgur, boil for 2-4 minutes, stirring occasionally, cover, and let stand for a few minutes as well. The brand that I always use only requires soaking the bulgur for five minutes. For seasoning, I just use olive oil, lemon juice, salt, and pepper. That’s it. Easy as can be. That is one advantage of making Tabbouleh for dinner. Fast, easy, and delicious.
Now, I would like to hear from you. What is your favorite recipe to make when you don’t have much time? Are you looking for more salad recipes? Try my Shrimp Avocado Cucumber Salad and Carrot Quinoa Salad. These are some of my favorite lunches or dinners, it’s so light and refreshing while being filling. Another light and refreshing recipe I’ve been loving lately is this Pineapple Mango Mint Smoothie.
Tabbouleh
Ingredients
- 1 cup pre-soaked bulgur
- 1 cup cherry tomatoes seeded and halved
- 1 cucumber peeled, seedless and fine dice
- ¾ cup chopped parsley
- ¼ tsp chopped fresh mint
- 2 finely minced scallions
- 2 tbsp extra-virgin olive oil
- Juice of ½ lemon
- ¼ tsp black pepper
- Salt
Instructions
- How to prepare pre-soak Bulgur.
- Place ½ cup Bulgur in a heatproof bowl. Pour 1-cup boiling water and let stand for about 1 hour. After one hour you will have 1 cup pre-soaked bulgur.
For the Salad
- Combining in a salad bowl presoaked bulgur with the remaining ingredients, including olive oil and fresh lemon juice.
- Then toss well and adjust the seasoning if you think it is necessary.
Notes
- Cut everything into small bite-sized pieces so you get a bite of everything with each spoonful.
- Fresh herbs are ideal but you can swap for dried herbs if you do not have any available.
- To store: Store leftover tabbouleh in the fridge in an airtight container for up to 4 days.
- To reheat: Simply microwave the leftovers to reheat them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We'd love to see your recreation.
Taste more salads from Primavera Kitchen!
This Zucchini Couscous Salad is a delicious salad that tastes even better as a leftover. It is made with whole wheat couscous and grilled zucchini.
This Easy and Quick Quinoa Salad is vegan and gluten-free, tossed in a homemade vinaigrette dressing, and loaded with beans, red onions, pepper, and parsley!
This Quinoa Salad with Roasted Asparagus is quick and easy to make for your busy days! It is made with red onion, pepper, asparagus, quinoa and vinaigrette!
I love how fresh and tasty tabbouleh is! It’s really the ultimate summer salad!
Totally agree with you. Thanks for stopping by 😉
I love tabbouleh! I don’t know why I never make it at home – this looks absolutely delicious!
And I’m a huge bulgur fan – I don’t have a problem finding it by us so I guess I’m lucky that way!
Thanks for stopping by, Ashley 😉
Now that is one gorgeous salad. I’ve never tried tabbouleh, but you make it look so delicious I’m thinking I must! It looks like the perfect summer salad. 🙂
You should try it, Sarah. It is very refreshing. Thanks for stopping by 😉
Tabbouleh is my absolute favorite! This salad looks so fresh and scrumptious – I just want to dive right in!
Thanks a lot for your nice compliment. Have a great weekend 😉
I love love LOVE tabbouleh! When I went to San Francisco State, I could order a pita stuffed to the brim with tabbouleh for only $2.50. Such a deal! I would get it almost every day. So happy I can make it myself. Extra parsley please!
Waow.. that’s a great deal 😉 Thanks for your visit!
This looks fantastic Olivia! I absolutely love tabbouleh! I usually make it with quinoa too because that’s what I have at home but I’ve been wanting to try making it with bulgur. Yours looks perfect and totally has me craving for a big bowl now 🙂
I am sure you will love it with bulgur as well 😉
That looks gorgeous! I love bulgur in salads like this, and tabbouleh is a favorite! You’ve inspired me to whip up a batch soon.
Thanks a lot, Leah. I am glad you like it 😉
MMmm! I love tabbouleh, but I haven’t had it in so long. It is so light and refreshing with all the vegetables! I love the the seasonings are so simple, but make it so delicious 🙂 I need to eat some tabbouleh soon!
I couldn’t agree more with you 😉
Tabbouleh is such a great warm weather dish – beautiful!
Thanks a lot, Jeanettte 😉
This tabbouleh looks great! I’ve only had it once and now I’m tempted to try it at home!
Thanks, Jessica. Have a great weekend 😉