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Classic Bulgur Tabbouleh

COOK TIME
25 mins
PREP TIME
15 mins
RATE THIS RECIPE
(5)
Classic bulgur tabbouleh
Casey Barber
COOK TIME
25 mins
PREP TIME
15 mins
RATE THIS RECIPE
(5)

Ingredients

  • 1 cup water
  • 1/2 cup bulgur
  • 2 large bunches flat-leaf parsley
  • 1/4 cup fresh mint leaves
  • 1 medium cucumber, peeled and diced
  • 1 pint cherry tomatoes, quartered
  • 3 large scallions, thinly sliced
  • 1/4 cup fresh lemon juice (from 1-2 large lemons)
  • 1/4 cup olive oil
  • 1/2 teaspoon salt + more to taste
  • Chef notes

    MAKE-AHEAD NOTE: Bulgur can be made up to 3 days ahead. Refrigerate in a covered container until ready to mix with the rest of the ingredients.

    Preparation

    Add the water and bulgur to a medium saucepan and bring to a boil, uncovered, over medium heat. Reduce the heat to low, cover, and cook until the bulgur has absorbed all the water, about 12-15 minutes. Remove from the heat, fluff with a fork, and cool to room temperature.

    Rinse the parsley and chop off any thick, woody stems and yellowing leaves. Pulse the parsley and mint leaves in a food processor until minced. Stir the herbs, cucumber, tomatoes and scallions with the bulgur in a large bowl. Whisk the lemon juice, oil, and salt together and stir into the tabbouleh. Taste and add more salt if desired. Serve immediately or refrigerate overnight in a covered container. Serve cold or at room temperature.