Tabbouleh Recipe
This Tabbouleh recipe is fresh, healthy, and flavorful. It just happens to be vegan, which means more people can enjoy. Tabbouleh makes for a deliciously satisfying lunch or side dish.
Servings: 6
Ingredients
- 1 cup bulgar, dry, sometimes called bulgar wheat
- 1 ¾ cup chicken broth, or vegetable broth, regular strength
- 2-3 tablespoons lemon juice, freshly squeezed, amount depending on taste
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon garlic powder
- ½ cup cucumbers, seedless, chopped
- ½ cup cherry tomatoes, or grape tomatoes, chopped
- ¼ cup parsley, packed, freshly chopped
- ¼ cup mint, packed, freshly chopped
- ¼ cup green onion, freshly chopped, or chives
- kosher salt, coarse, to taste
- black pepper, to taste
Instructions
- 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 temperature.
- 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.
Notes
- Use fine or medium-grind bulgar for the best texture. It softens quickly and blends well with the herbs and veggies.
- 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.
- 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.
- This recipe is part of our Mediterranean Recipes Collection.
- We love serving this fresh salad alongside proteins such as our Chicken Shawarma or Honey Lemon Shrimp.
Nutrition (per serving)
Serving: 1g | Calories: 251kcal | Carbohydrates: 14g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 677mg | Potassium: 262mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 6mg | Calcium: 132mg | Iron: 1mg