Easy Bulgur Tabbouleh
Authentic Bulgur Tabbouleh a parsley salad flavored with bulgur, mint, scallions, tomatoes, and a bright lemony dressing. It's quick, fresh, easy, and absolutely delicious.
Servings 6 servings (1 cup each)
Calories 115kcal
Ingredients
- 1/4 cup bulgur wheat (see note 1)
- boiling water
- 2 bunches fresh curly parsley stems removed and minced, about 4 cups packed (see note 2)
- 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
Instructions
- 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.
Video
Notes
- Bulgur wheat: Most well-stocked groceries should carry bulgur. I usually buy Bob's Red Mill red bulgur. It just needs to be rehydrated with some boiling water.
- Curly parsley: Do not substitute flat parsley. It's too wet and flat and will drag down the salad.
- Yield: This recipe makes about 6 cups of Bulgur Tabbouleh, enough for 6 (1-cup) servings.
- Storage: Store covered in the refrigerator for up to 4 days. The salad tastes better as it sits, and by the 4th day it will STILL be bouncy and delicious, and oh-so lemony.
Nutrition
Serving: 1cup | Calories: 115kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 210mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1892IU | Vitamin C: 33mg | Calcium: 38mg | Iron: 2mg