Tabbouleh Grain Bowl (Print)

A fresh grain bowl featuring bulgur, tomatoes, herbs, and lemon dressing with optional nuts and feta.

# Components:

→ 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 bunch (about 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

# Directions:

01 - Combine bulgur wheat and sea salt in a large mixing bowl. Pour boiling water over the grains, cover, and allow to stand for 10 minutes until tender and liquid is absorbed. Fluff with a fork and 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 blended.
03 - Add diced tomatoes, cucumber, chopped parsley, chopped mint, and sliced scallions to the cooled bulgur. Gently toss to integrate all ingredients evenly.
04 - Pour the dressing over the grain and vegetable mixture, stirring thoroughly to ensure an even coating throughout.
05 - Taste the mixture and adjust seasoning as necessary. Refrigerate for 10 minutes to allow the flavors to meld, if desired.
06 - Serve the grain bowl in individual portions, adorned with optional crumbled feta cheese, toasted pine nuts, and a lemon wedge.

# Expert Advice:

01 -
  • It comes together in under half an hour with no real cooking required once you master the bulgur soak.
  • The more parsley you use, the better it tastes—this is one of those rare dishes where the herb isn't shy.
  • It tastes even better the next day after the flavors have gotten to know each other in the fridge.
02 -
  • Don't skip the cooling step after you soak the bulgur—warm grains will wilt your fresh herbs and make the whole thing taste cooked.
  • Make the dressing separately first and taste it on its own; it should be bold enough to stand up to all those fresh vegetables and herbs.
  • Dice your tomatoes last, right before you assemble the bowl, so they don't sit in their own juices and turn the whole thing soggy.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for just a few minutes until they smell nutty and golden—don't walk away or they'll burn in a heartbeat.
  • If you make this ahead, store the dressing separately and dress the bowl just before serving so the bulgur stays fluffy instead of getting soggy overnight.
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