Fresh, herby salad with lemony bulgur and veggies.

This Tabbouleh is a vibrant Middle Eastern salad made with finely chopped parsley, mint, tomatoes, cucumber, green onions, and bulgur, all tossed in fresh lemon juice and olive oil. It’s light, refreshing, and full of bright flavors. Serve tabbouleh as a side dish with grilled meats, falafel, or hummus. It also works well as a topping for wraps or alongside pita bread and olives. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors intensify as it sits, making it a great make-ahead dish for gatherings or meal prep.

Ingredients

• 1 cup fine bulgur wheat
• 1 1/2 cups boiling water
• 2 large bunches of fresh parsley, finely chopped
• 1/2 bunch fresh mint leaves, finely chopped
• 4-5 medium tomatoes, diced
• 1 small cucumber, diced
• 4 green onions, finely sliced
• 1/4 cup extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• Salt and pepper to taste

Directions

1. Prepare bulgur: Place the bulgur in a large bowl. Pour the boiling water over it, cover, and let it sit for about 15-20 minutes until the bulgur is soft and the water is absorbed. Fluff with a fork and let it cool.
2. Chop herbs and vegetables: While the bulgur cools, finely chop the parsley, mint, tomatoes, cucumber, and green onions.
3. Combine ingredients: In the bowl with the cooled bulgur, add the chopped herbs, tomatoes, cucumber, and green onions.
4. Season and mix: Drizzle the olive oil and lemon juice over the mixture. Season with salt and pepper. Toss everything together gently to combine.
5. Chill and serve: Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.

Tips

• Adjust lemon juice and olive oil to taste, depending on how tangy or rich you prefer the salad.
• Tabbouleh tastes even better the next day, so feel free to make it ahead.