Our region of the Midwest is entering transition mode. One day the trees were lush and green. We all blinked a few times and suddenly a handful of red and orange leaves rushed in. Every day, there’s more evidence of fall rolling in and while I’m not quite ready for Baked Pumpkin French Toast Casserole, I’m all in with adding some Hearty into my salad.
Enter this Lebanese Tabbouleh Salad. This tabbouleh recipe is beautifully outfitted with fresh herbs, vegetables, and bulgar. It’s healthy, supremely flavorful, and unbelievably easy. And because the flavor gets more amazing with time, tabbouleh is a rockstar when it comes to lunch the next day.
Tips for the best tabbouleh salad
- If your dry bulgar has different cooking instructions, go with it. I’ve used several brands of bulgar using the below recipe with great results, but if the instructions on your bag of dry bulgar leaves you mind-boggling conflicted, go with your package instructions.
- Use only the freshest herbs and plenty of them. Some tabbouleh recipes are heavier on the herbs and veggies while using just a sprinkling of bulgar. We like our tabbouleh a bit more hearty, so we aim for about 50/50 with the vegetable to bulgar ratio.
- Let your finished dish sit for a couple of hours, covered at moderate room temp or chilled. The longer it melds, the better the flavor.
- Kosher salt and black pepper are listed as to taste; note that tabbouleh kind of loves salt, so you may end up using more than you expected.
We love this tabbouleh recipe because:
- It is beautiful and tastes every bit as pretty
- You can make it hours ahead of time
- Leftovers are aces for lunch the next day
- It’s crazy easy to make
- My vegan friends can happily devour platefuls of this
Watch us make the best roasted vegetables:
Did you make this?
Please give us a rating and comment below. We love hearing from you!
- 1 cup bulgar, dry, sometimes called bulgar wheat
- 1 ¾ cup chicken broth, or vegetable broth, regular strength
- 2-3 TB freshly squeezed lemon juice, amount depending on taste
- 3 TB extra virgin olive oil
- ¼ tsp garlic powder
- ½ cup cucumbers, seedless, chopped
- ½ cup cherry tomatoes, or grape tomatoes, chopped
- ¼ cup freshly chopped parsley, packed
- ¼ cup freshly chopped mint, packed
- ¼ cup freshly chopped green onion or chives, packed kosher (coarse) salt and black pepper to taste
- Add dry bulgar and broth to a medium saucepan. Bring to boil and immediately lower to simmer. Cover with tight fitting lid and simmer for 10 min. Turn heat off, leaving lid on for another 5 minutes. Fluff with fork and let cool to room temp*
- Transfer cooled bulgar to serving bowl. Add lemon juice, olive oil, and garlic powder. Stir to incorporate. Add remaining ingredients and gently stir just until combined. Add kosher salt and black pepper to taste. Let sit for 1-2 hours before serving, for best flavor.
- Tip: for faster cooling, transfer cooked bulgar to a large shallow dish to let cool.
- Tabbouleh tastes better after a couple hours, as the flavors meld together with time. It can be served at room temp or chilled.
- If you enjoyed this recipe, please come back and give it a rating ❤️