Tabbouleh Grain Bowl (Printable Format)

A vibrant grain bowl featuring bulgur, tomatoes, parsley, and lemon dressing for a fresh, flavorful dish.

# What's Needed:

→ 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 - Place bulgur wheat and sea salt in a large mixing bowl. Pour boiling water over bulgur, cover, and allow to soak for 10 minutes until grains are tender and water is fully absorbed. Fluff with a fork and cool to room temperature.
02 - In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, minced garlic, and ground black pepper until emulsified.
03 - Add diced tomatoes, cucumber, chopped parsley, mint, and sliced scallions to the cooled bulgur. Gently toss to combine evenly.
04 - Pour the prepared dressing over the grain and vegetable mixture and mix thoroughly until everything is evenly coated.
05 - Taste and adjust seasoning as needed. Optionally, chill for 10 minutes to allow flavors to meld.
06 - Portion into bowls and garnish with optional crumbled feta cheese, toasted pine nuts, and lemon wedges.

# Expert Advice:

01 -
  • It tastes like summer in a bowl, bright and zingy without any heaviness dragging you down.
  • Takes barely half an hour from counter to table, which means you can make it on nights when you're too tired to actually cook.
  • Keeps beautifully in the fridge, so you've got lunch sorted for the next day without any guilt.
02 -
  • Don't skip the cooling step—warm bulgur will wilt your herbs and turn everything into soup if you dress it hot.
  • Fresh herbs are literally the difference between this tasting like a proper Middle Eastern dish and just tasting like a sad salad; buy them the day you're making this.
03 -
  • Buy the smallest, most vibrant tomatoes you can find—heirloom varieties add a complexity that regular supermarket tomatoes can't match.
  • If your parsley or mint ever starts to wilt before you use it, a quick ice bath in the fridge brings it back to life.
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