I usually make Tabbouleh Salad with quinoa, but this time I decided to use red bulgur, which is closer to the traditional recipe. Quinoa is a modern adaptation.
If you are unfamiliar with Tabbouleh, it’s a salad typically made of finely chopped parsley, tomatoes, and onions seasoned with olive oil, lemon juice and salt.
What is Bulgur
Bulgur is a quick-cooking whole grain with a mild, nutty flavor and slightly chewy texture. It’s perfect for tabbouleh, soaking up the fresh flavors of herbs, citrus, and olive oil while adding fiber and protein.
What Color Bulgur
Tabbouleh is traditionally made with light-colored bulgur (white or golden wheat) but Red Bulgur is also a great option. My local grocery store only carries Red Bulgur (go figure) so that is what I use for this recipe.
Cooking Method
There are several simple ways to make Bulgur. My preferred way as listed on the printable recipe card is to put the bulgar in a bowl and add boiling water. I then cover it and let sit at room temperature for 30-40 minutes or until most of the liquid has been absorbed.
You can also make it in a saucepan following the directions on the package but I prefer to use my method as you will only have one dish to clean!
Serving Suggestions
Tabbouleh Salad is often served with a side pita and some hummus. If you are in the mood to make your own hummus (which is very easy actually) check out my Simple Classic Hummus or what I think is The Best Hummus on the planet.
Gather your Ingredients
You will need the following ingredients to make this Tabbouleh Salad recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Bulgur – You can use light-colored bulgur or red bulgar for this recipe
- Water – Get it as hot as you can before adding it to the bulgur
- Tomato – Roma, Cherry or Grape tomatoes work well for this recipe
- Cucumber – Chop or slice. Your choice!
- Sweet Onion – You can substitute for red onion or white onion but it will alter the flavor
- Red Bell Pepper – Green Bell Pepper is an option
- Fresh Lemon Juice – If you don’t have fresh on hand you can use the bottled stuff
- Olive Oil – Try to use the best quality olive oil you can
- Garlic Cloves – Use more to taste if desired
- Salt & Ground Black Pepper – Used for seasoning. Add more to taste
- Fresh Parsley – I prefer to use flat-leaf parsley (also called Italian Parsley)
- Fresh Mint Leaves – Adds a refreshing and cooling not to the Tabbouleh
How to Make Tabbouleh Salad
- Place the bulgur in a large bowl. Add the boiling water, cover and let stand at room temperature for 30-40 minutes. Drain and return the bulgur to the bowl.
- Fluff the bulgur with a fork. Add the tomatoes, cucumber, onions and red bell peppers. Toss until well combined.
- In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt and black pepper. Stir in the parsley and mint.
- Pour over the bulgur mixture. Use a fork to toss until all is coated in the olive oil dressing.
- Cover and let stand at room temperature for about 30 minutes to let the flavors blend.
Printable Recipe Card
Tabbouleh Salad
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Ingredients
- 2 Cups Bulgur
- 4 Cups Water, boiling
- 1 Tomato, chopped
- 1 small Cucumber, chopped
- 1 Sweet Onion, chopped
- ½ Red Bell Pepper, chopped
- 3 Tbsp Fresh Lemon Juice
- 1 ½ Tbsp Olive Oil
- 2 Garlic Cloves, minced
- ½ Tsp Salt
- ¼ Tsp Ground Black Pepper
- â…“ Cup Fresh Parsley, chopped
- ¼ Cup Fresh Mint Leaves
Instructions
- Place the bulgur in a large bowl. Add the boiling water, cover and let stand at room temperature for 30-40 minutes. Drain and return the bulgur to the bowl.
- Fluff the bulgur with a fork. Add the tomatoes, cucumber, onions and red bell peppers. Toss until well combined.
- In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt and black pepper. Stir in the parsley and mint.
- Pour over the bulgur mixture. Use a fork to toss until all is coated in the olive oil dressing.
- Cover and let stand at room temperature for about 30 minutes to let the flavors blend.
