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Tabbouleh with Parsley and Bulgur served on a plate

Tabbouleh with Parsley and Bulgur

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Tabbouleh with parsley and bulgur is a fresh Middle Eastern salad that uses cold-soaked bulgur for tender, chewy grains and bright, crisp herbs. This no-cook recipe comes together quickly with simple chopping and resting, perfect for easy sides or meal prep.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup bulgur wheat fine or medium grind
  • 2 cups fresh parsley flat-leaf, finely chopped
  • 0.25 cup fresh mint finely chopped
  • 2 tomatoes seeds removed, finely chopped
  • 1 cucumber peeled, seeded, finely chopped
  • 4 green onions finely chopped
  • 0.33 cup olive oil extra-virgin preferred
  • 0.25 cup fresh lemon juice freshly squeezed
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper freshly ground

Equipment

  • Large mixing bowl For soaking bulgur and mixing salad
  • Fine-mesh sieve To drain bulgur after soaking
  • Sharp knife For finely chopping herbs and vegetables

Method
 

  1. Place 1 cup bulgur in a large mixing bowl and cover with 2 cups of cold water. Let soak for 15 minutes until tender but still chewy. Drain through a fine mesh sieve and press gently to remove excess water.
    1 cup bulgur wheat
  2. While the bulgur soaks, finely chop 2 cups fresh parsley, ¼ cup fresh mint, 2 tomatoes (seeds removed), 1 cucumber (peeled and seeded), and 4 green onions. Aim for pieces roughly the size of a grain of rice.
    2 cups fresh parsley, 0.25 cup fresh mint, 2 tomatoes, 1 cucumber, 4 green onions
  3. Return the drained bulgur to the bowl. Add all chopped herbs and vegetables. Drizzle with ⅓ cup olive oil and ¼ cup fresh lemon juice. Toss gently with clean hands or a large spoon until everything is evenly coated.
    1 cup bulgur wheat, 2 cups fresh parsley, 0.25 cup fresh mint, 2 tomatoes, 1 cucumber, 4 green onions, 0.33 cup olive oil, 0.25 cup fresh lemon juice
  4. Add ½ teaspoon salt and ¼ teaspoon black pepper. Mix again, then taste. Add more lemon juice for brightness, salt for depth, or olive oil for richness as needed.
    0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.33 cup olive oil, 0.25 cup fresh lemon juice
  5. Cover the bowl and refrigerate for at least 10 minutes, or up to 4 hours. This resting allows flavors to meld and the bulgur to absorb the dressing, balancing the salad's taste.

Notes

  • Use cold water only for soaking bulgur to avoid mushy grains.
  • Drain bulgur well with a sieve and press excess water out before mixing.
  • Chop herbs finely with a sharp knife to keep parsley bright and tender.

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