Tabbouleh Grain Bowl (Print Version)

Vibrant bulgur wheat bowl with fresh tomatoes, parsley, cucumber, and lemon dressing for a light, tasty option.

# 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

# Step-by-Step Guide:

01 - Combine bulgur wheat and sea salt in a large bowl. Pour boiling water over the bulgur, cover, and allow to sit for 10 minutes until absorbed and tender. Fluff with a fork and let cool to room temperature.
02 - Whisk together olive oil, lemon juice, minced garlic, and black pepper in a small bowl until emulsified.
03 - Add diced tomatoes, cucumber, chopped parsley, mint, and sliced scallions to the cooled bulgur. Gently toss to integrate evenly.
04 - Pour the dressing over the bulgur and vegetable mix. Toss thoroughly to coat all ingredients evenly.
05 - Season with additional salt or pepper if needed. Refrigerate for 10 minutes to allow flavors to meld, if preferred.
06 - Portion into bowls and garnish with optional feta cheese, toasted pine nuts, and lemon wedges.

# Top Tips:

01 -
  • It comes together in 30 minutes flat, yet tastes like you've been cooking all afternoon.
  • The parsley and mint make you feel like you're actually doing something good for your body while eating something delicious.
  • Leftovers only get better as the flavors marry overnight, making it perfect for meal prep without any of the boring repetition.
02 -
  • Wet your cutting board and put a paper towel underneath—it keeps everything from sliding around when you're chopping what feels like a forest of herbs.
  • The herbs are the main event, not the backdrop, so don't be shy with them; at least half the bowl should be parsley and mint when you're done.
  • Cold tabbouleh is fine, but room temperature is actually better—the flavors open up instead of hiding under a chill.
03 -
  • Prep your vegetables and herbs the morning of, but don't cut the mint until the last moment—bruised mint tastes like medicine instead of brightness.
  • If your tomatoes are watery, dice them and let them drain in a colander for 15 minutes before adding them; otherwise the whole bowl gets soggy and diluted.
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