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Easy Homemade Tabbouleh

A vibrant and refreshing Mediterranean salad made with bulgur wheat, fresh herbs, tomatoes, and cucumbers.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup bulgur wheat
  • 2 cups water For soaking the bulgur wheat
  • 1 cup parsley, finely chopped
  • 1/2 cup mint, finely chopped
  • 1 cup tomatoes, diced
  • 1/2 cup cucumber, diced
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • to taste salt and pepper

Method
 

Preparation
  1. In a pot, bring 2 cups of water to a boil. Add 1 cup of bulgur wheat, cover, and remove from heat. Let it sit for about 10-15 minutes until all the water is absorbed.
  2. Finely chop the parsley and mint.
  3. Dice tomatoes and cucumbers into consistent bite-sized pieces.
Mixing
  1. In a large mixing bowl, combine the soaked bulgur, chopped parsley, mint, tomatoes, and cucumbers. Stir well.
  2. Drizzle in olive oil and lemon juice, then sprinkle with salt and pepper. Gently toss to combine.
Finishing Touches
  1. Taste and adjust salt or lemon juice as needed.
  2. Chill in refrigerator for at least 30 minutes before serving for better flavor.

Notes

For variations, use quinoa or couscous as bulgur substitutes. Keep in an airtight container for up to 3 days. To avoid soggy tabbouleh, pat diced cucumbers and tomatoes dry before mixing.