This vibrant bulgur tabbouleh recipe brings a burst of fresh, bright flavors to your table. Think heaps of finely chopped parsley and mint mingled with juicy tomatoes, soaked bulgur, and dressed in a zesty lemon‑olive oil vinaigrette. The result? A light, refreshing salad that’s as colorful as it is delicious. Traditionally cherished in Lebanese and Syrian cuisine, tabbouleh has earned its place worldwide for its herb‑centric profile—not grain‑heavy, but gloriously green and aromatic.
Whether you serve it alongside grilled meats, as part of a mezze spread, or simply pair it with warm pita, this recipe is easy to make, healthful, and endlessly versatile. Gluten‑free? Just swap bulgur with quinoa. Let’s get chopping!
This vegan dish is easy to prepare in 20 minutes! That’s exactly how long it takes to serve your family a hearty and healthy meal for breakfast – tabbouleh with bulgur, tomatoes, and herbs. The vitamins, carbohydrates, and fiber are a composition that will give the body both energy and replenish the stores of useful micronutrients.
- Bulgur wheat¼ cup
- Water½ cup
- Tomatoes2 pcs
- Fresh parsley3 sprigs
- Lemon juice
- Vegetable oil (olive oil or sunflower oil)
- Salt and black pepper
Heat a frying pan, add a spoonful of oil, add the groats, and fry over low heat for 2 minutes.-
Add the water, cover the pan with a lid, and leave to cook over medium heat for 15 minutes.
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Peel the tomatoes from the skin and seeds. Cut them into random pieces. Cut the parsley into leaves and stems, and cut the leaves into thin strips, the stems can be used for cooking other dishes.
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Bulgur is ready, place the porridge from the skillet in a bowl, top with chopped tomatoes and herbs, and season to taste with salt, pepper, lemon juice, and oil. Mix gently.
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Tabouleh with bulgur is served warm in serving pots or mini salad bowls. The Tabbouleh salad is an independent dish that does not need additional ingredients, as it is appetizing, flavorful, and nutritious all on its own.
