Toasted Pine Nut and Herb Tabbouleh Salad with Fresh Mint
A refreshing Lebanese salad featuring bulgur wheat, toasted pine nuts, vibrant parsley, fresh mint, and a zesty lemon-olive oil dressing. This middle eastern-inspired salads (vegan) ready in about 15 minutes pairs fine bulgur wheat, boiling water, packed fresh parsley, 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 210 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.
Ingredients
- 1 cup fine bulgur wheat
- 1 1/2 cups boiling water
- 2 cups packed fresh parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 2 medium tomatoes, diced
- 4 stalks green onions, thinly sliced
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Place 1 cup fine bulgur wheat in a large bowl and pour 1 1/2 cups boiling water over it. Cover tightly and let soak for 20 minutes until bulgur is tender and water is absorbed. Fluff with a fork.
- Step 2: While bulgur soaks, toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat.
- Step 3: Add 2 cups finely chopped fresh parsley, 1/2 cup finely chopped fresh mint leaves, 2 diced medium tomatoes, and 4 thinly sliced green onions to the soaked bulgur wheat. Toss gently to combine.
- Step 4: Whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
- Step 5: Pour the dressing over the bulgur-herb mixture and toss thoroughly to coat all ingredients evenly.
- Step 6: Sprinkle the toasted pine nuts on top just before serving for a nutty crunch. Serve chilled or at room temperature as a bright side or light meal.
Equipment for this recipe
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Frequently asked questions
How long does Toasted Pine Nut and Herb Tabbouleh Salad with Fresh Mint take to make?
Total time is about 15 minutes (10 min prep + 5 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 Toasted Pine Nut and Herb Tabbouleh Salad with Fresh Mint?
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 Toasted Pine Nut and Herb Tabbouleh Salad with Fresh Mint?
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 Toasted Pine Nut and Herb Tabbouleh Salad with Fresh Mint 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 Toasted Pine Nut and Herb Tabbouleh Salad with Fresh Mint 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.
