Tabbouleh Grain Bowl (Print View)

A zesty grain bowl with bulgur wheat, fresh herbs, tomatoes, and lemon dressing for a vibrant dish.

# Components:

→ 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 bunch flat-leaf parsley (about 1 1/2 cups), 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

# Directions:

01 - Combine bulgur wheat and sea salt in a large bowl. Pour boiling water over, cover, and let stand for 10 minutes until grains soften and absorb water. Fluff with a fork and cool to room temperature.
02 - Whisk together olive oil, lemon juice, minced garlic, and black pepper in a small bowl until emulsified.
03 - Add diced tomatoes, cucumber, chopped parsley, mint, and sliced scallions to the cooled bulgur wheat. Toss gently to integrate ingredients evenly.
04 - Pour the dressing over the bulgur and vegetable mixture. Stir thoroughly to ensure all components are well coated.
05 - Taste and modify seasoning as necessary. Refrigerate for 10 minutes to allow flavors to meld, if preferred.
06 - Dish into bowls and garnish with optional crumbled feta cheese, toasted pine nuts, and lemon wedges as desired.

# Expert Advice:

01 -
  • It's ready in 30 minutes but tastes like it took all day, packed with fresh herbs that make you feel virtuous while eating.
  • The flavor actually improves as it sits, so you can make it ahead and let the lemon and garlic do their quiet work.
  • It's naturally light but genuinely filling, perfect for those days when you want something substantial that doesn't weigh you down.
02 -
  • Don't skip cooling the bulgur to room temperature—warm grain will turn your herbs to dark green mush, and you'll lose all that fresh, alive quality.
  • Make this no more than 4 hours ahead if you're using fresh tomatoes; they'll start releasing water and the bowl becomes soggy instead of crisp.
  • The dressing ratio of oil to lemon matters more than you'd think—taste it before pouring to make sure it feels balanced and bright on your tongue.
03 -
  • Taste the dressing on its own before adding it to the bowl—it should be bright enough to make you sit up a little, with lemon and garlic singing clearly.
  • If your tomatoes are watery, scoop out some of their seeds before dicing so the bowl doesn't get soggy as it sits.
  • Chop your parsley and mint fresh right before eating if you can; they bruise quickly and lose their vibrant green color and fresh flavor.
Return