Tabbouleh Grain Bowl (Printable)

A bright grain bowl with bulgur, fresh tomatoes, parsley, and a lemony olive oil dressing.

# 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 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

# How To Make It:

01 - Combine bulgur wheat and sea salt in a large bowl. Pour boiling water over the bulgur, cover, and allow to soak for 10 minutes or until tender and water is fully absorbed. Fluff with a fork and let it cool to room temperature.
02 - Whisk together extra virgin olive oil, freshly squeezed lemon juice, minced garlic, and ground black pepper in a small bowl until well combined.
03 - Add diced tomatoes, diced cucumber, chopped parsley, chopped mint, and sliced scallions to the cooled bulgur. Gently toss to mix evenly.
04 - Pour the dressing over the grain and vegetable mixture and mix thoroughly to ensure even coating.
05 - Adjust seasoning by tasting and adding salt or pepper as desired. Refrigerate for 10 minutes to allow flavors to meld, if desired.
06 - Divide into bowls and garnish with optional crumbled feta cheese, toasted pine nuts, and lemon wedges before serving.

# Expert Advice:

01 -
  • It comes together in thirty minutes but tastes like you've been thinking about it all day.
  • The brightness cuts through heavy meals, making it the perfect thing to serve when you want people to feel good after eating.
  • Every bite feels substantial even though it's mostly vegetables, thanks to the bulgur's nutty grain texture.
02 -
  • Soggy tabbouleh is a tragedy, so don't dress it more than an hour ahead of serving unless you like it that way.
  • The herbs are what make this sing, not the grains, so go generous with the parsley even when the amount seems ridiculous.
03 -
  • Make the dressing in the small bowl first and taste it aggressively—it should be almost too acidic before you mix it with the rest, because the mild flavors will dial it back.
  • If you have access to a really good lemon, this entire recipe is worth it just for that citrus.
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