Tabbouleh Grain Bowl (Printable)

Bright bulgur wheat combined with juicy tomatoes, fresh herbs, and zesty lemon dressing for a light, flavorful dish.

# Ingredient List:

→ Grain Base

01 - 1 cup fine bulgur wheat
02 - 1 1/2 cups boiling water
03 - 1/2 teaspoon sea salt

→ Vegetables & Herbs

04 - 2 cups ripe tomatoes, diced
05 - 1/2 English cucumber, diced
06 - 1 1/2 cups fresh flat-leaf parsley, finely chopped
07 - 1/2 cup fresh mint leaves, finely chopped
08 - 4 scallions, thinly sliced

→ Dressing

09 - 1/4 cup extra virgin olive oil
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 garlic clove, minced
12 - 1/2 teaspoon ground black pepper

→ Optional Toppings

13 - 1/4 cup crumbled feta cheese (omit for vegan)
14 - 1/4 cup toasted pine nuts
15 - Lemon wedges, for serving

# How-To Steps:

01 - Combine bulgur wheat and sea salt in a large bowl. Pour boiling water over the bulgur, cover, and let stand for 10 minutes until grains are tender and liquid absorbed. Fluff with a fork and allow to cool to room temperature.
02 - Whisk together extra virgin olive oil, freshly squeezed lemon juice, minced garlic, and ground black pepper in a small bowl until well blended.
03 - Add diced tomatoes, cucumber, chopped parsley, mint, and sliced scallions to the cooled bulgur. Gently toss to incorporate evenly.
04 - Pour the prepared dressing over the grain and vegetable mixture, stirring thoroughly to coat all ingredients uniformly.
05 - Taste and adjust seasoning if necessary. Refrigerate for 10 minutes to allow flavors to meld if preferred.
06 - Portion into bowls and garnish with optional crumbled feta cheese, toasted pine nuts, and lemon wedges if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means lunch can actually taste like you tried without eating up your whole afternoon.
  • The flavors get better as it sits, so you can make it ahead and let the lemon and herbs do their quiet magic.
  • It's naturally light but substantial enough to keep you satisfied, perfect for those meals where heavy feels wrong.
02 -
  • Don't chop your herbs until you're ready to use them—once cut, they start losing that essential brightness that makes this dish special.
  • If your tomatoes are watery, dice them and let them sit in a strainer for a few minutes; soggy tabbouleh is a tragedy easily prevented.
  • The bulgur must cool completely before you dress it, or the heat will wilt everything into submission and you'll lose that fresh, crisp quality.
03 -
  • Toast your pine nuts yourself in a dry skillet over medium heat for about 3 minutes—the difference between store-bought toasted and your own is worth those three minutes entirely.
  • If you forget to cool the bulgur before dressing, pour it into a wider, shallower bowl and spread it out; it cools faster and you'll save time without sacrificing quality.
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