Easy Bulgur Tabbouleh Recipe

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!

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.

  1. Lack of Basement
  2. 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?

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!

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!

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!

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!

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!

I also have a recipe for Quinoa Tabbouleh. It’s just as delicious and makes a perfect gluten-free option! Both the Quinoa Tabbouleh and this Bulgur Tabbouleh are vegan, too. Couscous Tabbouleh is next on my list.

Save this Easy Bulgur Tabbouleh to your “Side Dishes” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

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!
5 from 1 vote
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Easy Bulgur Tabbouleh Recipe

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!

Course Salad, Side Dish
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 184 kcal

Ingredients

  • 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

Instructions

  1. Pour bulgur into a medium bowl. Stir in boiling water until combined and let sit for 1 hour to soak. Drain.
  2. 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.
  3. Serve chilled or at room temperature.

Recipe Notes

Adapted from Bob's Red Mill and my Quinoa Tabbouleh recipe.


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1 comment


  1. MMM was absolutely delicious with the pita chips! Traveled well to work with me too!

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