I love this recipe because it’s bright, healthy, and incredibly refreshing. The herbs are the star, giving the salad a fresh bite, while the lemon and olive oil keep everything light and balanced. It’s easy to prepare, perfect for making ahead, and works beautifully as a side dish or part of a larger spread.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
bulgur wheat
boiling water
parsley finely chopped
fresh mint finely chopped
tomatoes diced
cucumber diced
green onions sliced
lemon juice
olive oil
salt
ground cumin
Directions
I begin by placing the bulgur wheat in a bowl and pouring boiling water over it. I cover the bowl and let it sit until the bulgur softens and absorbs the liquid. Once tender, I fluff it with a fork and allow it to cool completely.
While the bulgur cools, I whisk together the lemon juice, olive oil, salt, and ground cumin to create a simple dressing. I pour the dressing over the cooled bulgur and toss gently so it absorbs the flavor.
Next, I finely chop the parsley and mint, dice the tomatoes and cucumber, and slice the green onions. I add all the vegetables and herbs to the bowl with the bulgur and gently mix everything together until well combined.
I cover the tabouli and refrigerate it for at least 30 minutes before serving, which allows the flavors to meld and makes the salad extra refreshing.
Servings and Timing
This recipe makes about 4 to 6 servings.
Prep Time: 15–20 minutes Rest Time: 30 minutes Total Time: about 45–50 minutes
Variations
I sometimes add finely diced red onion for extra sharpness or a pinch of sumac for a more tangy flavor. When I want a gluten-free option, I swap the bulgur for cooked quinoa. I also enjoy adjusting the herb ratio by adding more mint for a brighter taste.
Storage/Reheating
I store tabouli in an airtight container in the refrigerator for up to 3 days. Since this salad is served cold, there’s no reheating needed. I simply give it a quick stir before serving to refresh the flavors.
FAQs
What type of bulgur works best?
I prefer using fine bulgur because it softens easily with boiling water and blends smoothly with the herbs.
Can I make tabouli ahead of time?
I often make it a few hours ahead, as the flavors improve after resting in the fridge.
Is tabouli gluten-free?
Traditional tabouli isn’t gluten-free because of bulgur, but I make it gluten-free by using quinoa instead.
Do I need to cook the bulgur?
I don’t cook it on the stove; soaking it in boiling water is enough for fine bulgur.
Can I add more vegetables?
I sometimes add diced bell peppers or extra cucumber for more crunch.
How lemony should tabouli be?
I like it bright and tangy, but I adjust the lemon juice to suit my taste.
Should tabouli be served cold?
I usually serve it chilled or at room temperature for the best flavor.
Can I skip the mint?
I can skip it if needed, but I find mint adds freshness that really elevates the salad.
How do I keep the herbs from wilting?
I dry the herbs well after washing and mix them in gently to keep them fresh.
Is tabouli healthy?
I consider it very healthy since it’s packed with fresh herbs, vegetables, and healthy fats.
Conclusion
Tabouli is one of my favorite salads because it’s simple, refreshing, and full of fresh flavor. I love how the herbs, lemon, and olive oil come together to create something light yet satisfying. It’s a recipe I return to whenever I want a bright, wholesome dish that’s easy to prepare and always enjoyable.
