Tabbouleh Grain Bowl Mix (Printable)

Bright grain bowl featuring bulgur, tomatoes, parsley, mint, and lemon dressing for a light meal.

# 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

# Preparation steps:

01 - Combine bulgur wheat and sea salt in a large bowl. Pour boiling water over the bulgur, cover, and let stand for 10 minutes until grains are tender and water is absorbed. Fluff with a fork and allow to cool to room temperature.
02 - Whisk together olive oil, lemon juice, minced garlic, and ground black pepper in a small bowl until emulsified.
03 - Add diced tomatoes, cucumber, chopped parsley, mint, and sliced scallions to the cooled bulgur. Toss gently to integrate.
04 - Pour the dressing over the grain and vegetable mixture and toss thoroughly to coat ingredients evenly.
05 - Taste and adjust seasoning as needed. Refrigerate the mixture for 10 minutes to allow flavors to meld, if desired.
06 - Distribute the grain bowl into serving bowls and garnish with optional crumbled feta, toasted pine nuts, and lemon wedges.

# Expert advice:

01 -
  • It comes together in 30 minutes and tastes like you spent all day on it.
  • The flavors get brighter and sharper as it sits, so it's actually better the next day.
  • It's the kind of salad that satisfies without weighing you down, perfect for lunch when you need energy but not a food coma.
02 -
  • Don't skip the cooling step—warm bulgur will wilt your herbs and throw off the texture balance.
  • The order of mixing matters more than you'd think; add the fresh herbs last so they stay bright and don't get bruised or darkened by sitting in the dressing too long.
03 -
  • Toast your pine nuts in a dry skillet for just 2-3 minutes before serving so they release their flavor and get a little crispy—it changes everything.
  • If you can't find English cucumbers, regular ones work fine, just scoop out some of the watery seeds so they don't dilute the dressing.
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