This is the best Tabbouleh Recipe! It's bold and flavorful, bursting with fresh herbs and crunchy veggies. This tabouli is easy to make and best served cold with your favorite Mediterranean dishes.
Combine ½ cup bulgur and 1 cup water in a pot. Bring to a boil. Cover and reduce heat to a simmer and cook until tender, about 10 minutes. Drain excess water, transfer bulgur to a large bowl and fluff with a fork. Let it cool.
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, garlic, sea salt and pepper. Set aside.
Assemble the Tabbouleh
Add parsley, mint, tomatoes, green onion and cucumber to the cooled bulgur wheat and stir to combine.
Pour dressing over the tabbouleh and stir until evenly distributed.
Cover and chill for at least 2 hours.
Serve cold with your favorite Mediterranean dishes.
Video
Notes
Ingredient Substitutions
Bulgur Wheat. I have used quinoa or couscous in place of bulgur in a pinch. And while those are good substitutes, they're not truly authentic.
Fresh parsley & mint. there are no substitutes for the fresh herbs in authentic tabouli.
Roma tomatoes. choose your favorite tomato variety such as cherry tomatoes, heirloom, etc.
Green onions. red onions are good substitutes for green, if desired.
Lemon juice. freshly squeezed or bottled both work well.
Minced garlic. use jarred or freshly minced garlic.
StoreStore leftovers of this Tabbouleh Recipe in an airtight container in the refrigerator for 5-7 days. I do not recommend freezing this recipe, as the texture of the tomatoes and cucumbers will change after freezing and thawing.