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Bulgur Wheat Tabbouleh

Bulgur Wheat Tabbouleh

Bulgur Wheat Tabbouleh is a vibrant, zesty salad made with fine bulgur, fresh herbs, and vegetables, perfect for summer gatherings and family meals.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1/2 Cup Fine Bulgur (No. 1)
  • 3 Large Bunches Fresh Flat-Leaf Parsley
  • 1/2 Cup Fresh Mint Leaves, packed and finely chopped
  • 3 Medium Firm Roma Tomatoes, diced small and seeded
  • 1 Small English Cucumber, finely diced
  • 4 Stalks Green Onions, sliced thi
  • 1/4 Cup Extra Virgin Olive Oil
  • 3-4 Tablespoons Fresh Lemon Juice
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper, freshly cracked

Method
 

  1. Place the fine bulgur in a small bowl and cover it with about half a cup of boiling water. Let it soak for 15 to 20 minutes until tender.
  2. Wash the parsley and mint thoroughly, then dry them completely.
  3. Finely chop the parsley and mint using a sharp knife.
  4. Dice the tomatoes and cucumbers, ensuring the pieces are roughly the same size as the bulgur grains.
  5. In a large mixing bowl, combine the chopped parsley, mint, tomatoes, cucumbers, and green onions. Add the cooled bulgur and toss gently.
  6. Whisk together the olive oil, lemon juice, salt, and pepper in a small jar. Pour the dressing over the salad and toss until coated.
  7. Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes before serving.

Notes

Use fine bulgur for the best texture. Ensure vegetables and herbs are dry to prevent sogginess. Let the salad chill for improved flavor.