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Tabbouleh (Bulgur Herb Salad)

Fresh, bright, and packed with bold herb flavor, this tabbouleh brings every bite to life with juicy tomatoes, tender bulgur, and heaps of parsley and mint. Even with all that vibrant flavor, the process stays wonderfully approachable with just a handful of simple steps and everyday ingredients.
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Total Time 1 hour 50 minutes
Servings: 4 servings
Calories: 196
Ingredients Method Notes

Ingredients
  

  • 3/4 pound ripe plum tomatoes finely diced
  • 2 teaspoons kosher salt divided, plus more for seasoning
  • 2 cups flat-leaf parsley leaves and tender stems finely chopped
  • 1/4 cup dry coarse bulgur wheat
  • 1 cup fresh mint leaves finely chopped
  • 2 scallions white and light green parts only, finely chopped
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon ground coriander seeds optional
  • ground cinnamon pinch, optional
  • freshly ground black pepper to taste
  • romaine lettuce leaves for serving

Method
 

  1. Season the diced tomatoes with 1 teaspoon kosher salt and toss to combine.
  2. Transfer tomatoes to a fine-mesh strainer or colander set over a bowl and let drain for 20 minutes, reserving the tomato liquid.
  3. Toss the parsley with the remaining 1 teaspoon kosher salt.
  4. Place parsley in a paper towel-lined mixing bowl and let stand for 20 minutes.
  5. Blot the parsley with paper towels to remove excess moisture.
  6. Bring 1/2 cup reserved tomato water to a boil.
  7. Pour the hot tomato water over the bulgur in a heatproof bowl and let stand for about 1 hour until softened.
  8. Drain the bulgur and pat dry with paper towels.
  9. Combine tomatoes, parsley, mint, bulgur, scallions, olive oil, lemon juice, coriander, and cinnamon in a large mixing bowl.
  10. Stir until well combined and season with salt and black pepper.
  11. Serve the tabbouleh with romaine lettuce leaves.

Notes

Store leftover tabbouleh in an airtight container in the refrigerator for up to 3 to 4 days. Serve with warm flatbread, grilled vegetables, or crisp romaine leaves for a fresh and vibrant meal.