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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!

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.