Tabbouleh Grain Bowl (Printable)

A refreshing bowl with bulgur, ripe tomatoes, fresh herbs, and zesty lemon dressing, perfect for a light meal.

# What You'll Need:

→ 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 bunch (about 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

# Method:

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 tender and liquid absorbed. Fluff with a fork and allow to cool to room temperature.
02 - Whisk together olive oil, lemon juice, minced garlic, and ground black pepper in a small bowl until emulsified.
03 - Add diced tomatoes, cucumber, chopped parsley, mint, and sliced scallions to the cooled bulgur, tossing gently to combine evenly.
04 - Pour the dressing over the bulgur and vegetable mixture, stirring thoroughly to coat all ingredients evenly.
05 - Taste and adjust salt or pepper if needed. Refrigerate for 10 minutes to allow flavors to meld, if desired.
06 - Portion into bowls and garnish with optional crumbled feta, toasted pine nuts, and lemon wedges as preferred.

# Expert Advice:

01 -
  • It comes together faster than you'd think, leaving you with something that tastes like a real meal, not a rushed one.
  • The lemon and fresh herbs make everything feel bright and alive, especially when eaten outside on a warm day.
  • It actually gets better as it sits, so you can make it ahead without any guilt.
02 -
  • Don't add the herbs until the bulgur is completely cool, or they'll lose their color and that fresh taste you're after.
  • Taste as you go—lemon juice varies, so does salt in different waters, and you're the only one who knows what bright tastes like to you.
03 -
  • Get your tomatoes the day you plan to make this—overripe tomatoes will make the bowl watery, but perfectly ripe ones are what this dish deserves.
  • If you can't find fine bulgur, regular bulgur works, but reduce the water slightly and check it after 8 minutes so it doesn't get too soft.
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