Aleppo Pepper and Mint Tabbouleh Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing Middle Eastern salad combining bulgur, fresh herbs, and a subtle kick from Aleppo pepper for bright, vibrant flavors. This middle eastern-inspired salads (vegan) ready in about 10 minutes pairs fine bulgur wheat, boiling water, medium (6 oz) medium tomato, diced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 6 Middle Eastern cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1 cup fine bulgur wheat in a large bowl. Pour 1.25 cups boiling water over it, stir quickly, and cover tightly. Let it soak for 20 minutes until the bulgur is tender and water is absorbed.
  2. Step 2: Fluff the soaked bulgur with a fork to separate grains. Add 1 cup finely chopped fresh parsley, 0.5 cup finely chopped fresh mint leaves, 1 medium diced tomato, and 3 thinly sliced green onions.
  3. Step 3: In a small bowl, whisk together 1/4 cup fresh lemon juice, 3 tbsp extra virgin olive oil, 1 tsp Aleppo pepper, 1 tsp salt, and 0.5 tsp black pepper.
  4. Step 4: Pour the dressing over the bulgur and herb mixture. Toss gently but thoroughly to combine all flavors.
  5. Step 5: Chill the tabbouleh for at least 30 minutes before serving to allow flavors to meld and serve cool.

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Frequently asked questions

How long does Aleppo Pepper and Mint Tabbouleh Salad take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Aleppo Pepper and Mint Tabbouleh Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fine bulgur wheat from drying out.

Can I substitute ingredients in Aleppo Pepper and Mint Tabbouleh Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Aleppo Pepper and Mint Tabbouleh Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Aleppo Pepper and Mint Tabbouleh Salad vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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