I’ve teamed up with Cole & Mason to bring you this recipe for Easy Bulgur Tabbouleh. I have been compensated for my time. I hope you love their Self-Water Potted Herb Keeper as much as I do!
This Easy Bulgur Tabbouleh is full of fresh herbs and lots of summer veggies. It’s a quick side dish or pair it with hummus and pita chips for light lunch!
There are two major aspects of Southern California Living that make me want to move back to the Midwest. Daily.
- Lack of Basement
- Lack of Garden
The lack of basement should be obvious to anyone who has ever had one. They are AMAZING. I’m so jealous of you right now.
The lack of garden might be less obvious, but I see it as a natural extension of my love of food. The best, freshest foods and flavors often come from your own garden. Without a garden, what’s a girl to do?
When Cole & Mason reached out to share their Self-Watering Potted Herb Keeper, I was convinced they had read my mind. I may not have a garden (and there’s a drought anyway), but nowI can grow fresh herbs on my counter. As a cook and a food photographer, that’s epic. It’s everything!
It quite literally pains me when I go to the store and spend $1.99 on a plastic container of fresh parsley. Not the first time, maybe, but eventually shopping for fresh herbs is draining. Wasteful. Expensive.
So now that my counter is alive and well with fresh herbs, I made this easy Bulgur Tabbouleh recipe with my spoils!
Soak the Bulgur Wheat
To make Tabbouleh with bulgur wheat, first soak the bulgur in boiling water for an hour. This is part of the process. While the bulgur soaks, I like to prep all my veggies and herbs. Then, you literally just toss everything together and start eating.
Ideally, you should chill the Bulgur Tabbouleh salad so the flavors can blend. I, regrettably, never manage to wait that long.
Nothing makes me happier than pairing the tabbouleh with hummus, pita chips, lettuce, and olives. Feta if I have it. It’s basically a gorgeous, delicious Mediterranean Feast right there in front of you. Even my kids dig in!
I also have a recipes for Cauliflower Tabbouleh and Quinoa Tabbouleh. The are just as delicious and make a perfect gluten-free option! All of these tabbouleh recipes are vegan, too. Couscous Tabbouleh is next on my list.
Easy Bulgur Tabbouleh Recipe
- 1 cup bulgur wheat
- 1 cup boiling water
- 1 cup tomatoes seeded and chopped
- 1 cucumber peeled, seeded, and chopped
- 4 scallions sliced
- 1 cup chopped fresh parsley
- 1 cup chopped fresh mint
- 1/4 cup lemon juice from 2 large lemons
- 1/4 cup olive oil
- 2 cloves garlic minced
- Salt and freshly ground black pepper
- Pour bulgur into a medium bowl. Stir in boiling water until combined and let sit for 1 hour to soak. Drain.
- Transfer bulgur to a large bowl. Stir in tomatoes, cucumbers, scallions, parsley, mint, lemon juice, olive oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Serve chilled or at room temperature.