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Bulgar tabbouleh in a white bowl with a lemon garnish.

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.
Course Salad, Side Dish
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 6 servings (1 cup each)
Calories 115kcal



  • 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.



  1. 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.
  2. Curly parsley: Do not substitute flat parsley. It's too wet and flat and will drag down the salad.
  3. Yield: This recipe makes about 6 cups of Bulgur Tabbouleh, enough for 6 (1-cup) servings.
  4. 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.


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