This fresh Tabbouleh recipe is easy to make, and is full of fresh cucumber, tomatoes, and lots of herbs. It’s great on its own, as a side, or in a pita with chicken!
Anytime I overindulge after a vacation or holiday, I find myself craving lots of fresh salads and fruit to reset my body a bit.
And this tabbouleh is one of my favorite healthy recipes to turn to!
What is Tabbouleh? It’s a fresh vegetarian salad made with bulgur, crunchy cucumbers, fresh tomatoes, and lots of fresh herbs.
We’ll talk more about the bulgur in a second, but since it’s a type of wheat, I want to note that it does have gluten in it.
How to Make Tabbouleh:
Tabbouleh is made with bulgur, which is a cracked wheat product.
You will likely find it in the bulk section of your grocery store, and it’s incredibly easy to prepare.
To make it, pour boiling water on top, add some salt, and let it sit for an hour, covered.
During that time, the tabbouleh will absorb all the liquid, and end up with a soft, tender texture:
Now it’s time to jazz the bulgur up.
Parsley and mint are traditional for tabbouleh, but I also like fresh dill in mine.
Chop the herbs well, and also add tomatoes, cucumbers, and scallions.
Next add a high-quality, extra virgin olive oil:
And freshly squeezed lemon juice, for brightness and acidity:
Give it a good stir:
Give it a final taste for seasoning, and serve!
- 1 cup bulgur wheat
- 1.5 cups boiling water
- 1 tsp salt
- 1/2 cup fresh chopped mint
- 1/2 cup fresh chopped parsley
- 1/2 cup fresh chopped dill
- 2 large tomatoes seeded and chopped (about 2 cups)
- 1 English cucumber seeded and chopped
- 1 bunch scallions sliced (white and green parts)
- 1/4 cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- ground black pepper to taste
- Place the bulgur in a bowl, then pour over the boiling water. Stir in the salt, then let the bowl sit, covered, for 1 hour, until the liquid has been absorbed.
- Add the chopped herbs, tomatoes, cucumber, scallions, oil, and lemon juice, and give it all a good stir. Season to taste with salt and pepper, then serve.
Post updated in March 2019. Originally published in September 2015.