Tangy Tabbouleh Salad with Fresh Parsley and Bulgur

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing Lebanese salad made with finely chopped parsley, bulgur, and a bright lemon-olive oil dressing. This middle eastern-inspired salads (vegetarian) ready in about 25 minutes pairs fine bulgur wheat, boiling water, fresh mint leaves, finely chopped 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 160 calories and feeds 4, 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: 25 min Serves 4 Middle Eastern cuisine 160 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Place 1/2 cup fine bulgur wheat in a bowl and pour 3/4 cup boiling water over it. Cover and let soak for 15 minutes until softened, then drain any excess water by pressing bulgur through a fine sieve.
  2. Step 2: In a large mixing bowl, combine 2 cups finely chopped fresh flat-leaf parsley, 1/2 cup finely chopped fresh mint leaves, 2 diced medium ripe tomatoes, 1 diced medium cucumber, and 3 thinly sliced green onions.
  3. Step 3: Add the soaked bulgur wheat to the bowl with vegetables. Pour over 1/4 cup fresh lemon juice and 1/4 cup extra virgin olive oil. Season with 1 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Toss gently but thoroughly to combine all ingredients and coat evenly with dressing. Let the tabbouleh rest for 10 minutes at room temperature before serving to allow flavors to meld.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Tangy Tabbouleh Salad with Fresh Parsley and Bulgur take to make?

Total time is about 25 minutes (25 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 Tangy Tabbouleh Salad with Fresh Parsley and Bulgur?

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 Tangy Tabbouleh Salad with Fresh Parsley and Bulgur?

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 Tangy Tabbouleh Salad with Fresh Parsley and Bulgur for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tangy Tabbouleh Salad with Fresh Parsley and Bulgur vegetarian?

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

Related recipes