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!
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
- 1/4 cup bulgur wheat
- boiling water
- 2 bunches fresh curly parsley stems removed and minced, about 4 cups packed (see notes)
- 1/4 cup minced fresh mint leaves stems removed
- 2 roma tomatoes seeded and finely chopped (about 1 cup)
- 1 bunch scallions sliced (white and green parts)
- 1/4 cup lemon juice (from 2-3 lemons)
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- In a medium bowl, add bulgur. Add boiling water to cover by 1/2-inch and let soak until softened, about 20 to 30 minutes. Drain well.
- To a large bowl, add drained bulgur. Stir in parsley, mint, tomatoes, scallions, lemon juice, olive oil, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Serve chilled or at room temperature.