Tabbouleh Grain Bowl (Printable version)

A bright grain bowl with bulgur, tomatoes, fresh herbs, and zesty lemon dressing for a light, tasty meal.

# What You 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

# How to Make It:

01 - Combine bulgur wheat and sea salt in a large bowl. Pour boiling water over the bulgur, cover, and allow it to soak for 10 minutes until tender and water is absorbed. Fluff with a fork and cool to room temperature.
02 - Whisk together extra virgin olive oil, freshly squeezed lemon juice, minced garlic, and ground black pepper in a small bowl until emulsified.
03 - Add diced tomatoes, cucumber, chopped parsley, mint, and scallions to the cooled bulgur. Gently toss to blend evenly.
04 - Pour the dressing over the grain and vegetable mixture and mix thoroughly to coat all ingredients evenly.
05 - Taste and adjust seasoning if needed. Refrigerate for 10 minutes to enhance flavor melding, if desired.
06 - Distribute into bowls and garnish with optional crumbled feta cheese, toasted pine nuts, and lemon wedges.

# Expert Advice:

01 -
  • It comes together in 30 minutes with zero cooking anxiety, just chopping and mixing.
  • The flavors actually get better as it sits, so you can make it ahead without guilt.
  • It's the kind of dish that feels fancy enough for guests but casual enough for a Tuesday lunch.
02 -
  • Don't skip letting the bulgur cool completely before mixing; warm grain will wilt the herbs and create a mushy texture.
  • Chop your herbs right before assembly, not hours ahead, or they'll oxidize and turn dark and bitter.
  • The dressing-to-grain ratio is generous, but that's intentional—this bowl needs to be glossy and well-coated, not dry.
03 -
  • Toast your pine nuts in a dry skillet for two minutes right before serving to unlock their full flavor and aroma.
  • If you don't have fresh mint, fresh dill works beautifully and changes the character in a subtle, delicious way.
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