Tabouleh

This is one of our family’s favorites. A healthy and bright herbaceous salad that goes great with any protein. I usually have the leftovers at lunch with a little bit of chicken.

If you want pans that heat evenly and clean easily, this is the newer Ninja set I recommend.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 cup bulgur wheat
• 2 cups water
• ¼ cup lemon juice (or two lemons juiced)
• ⅓ cup olive oil
• ⅓ cup chopped fresh mint
• ½ cup chopped fresh parsley
• 1 large cucumber (chopped)
• 3 Roma tomatoes (chopped)

Directions

1. Bring 2 cups water to a boil; stir in bulgur wheat. Let simmer 10 minutes, then cover the pot and take off heat.
2. After 10 minutes, fluff with a fork.
3. In a large bowl, toss the bulgur wheat with the rest of the ingredients.
4. Cover and chill for 2 hours to overnight (best if overnight).
5. Stir and taste before serving; add more lemon juice if needed.

Notes

• Overnight is best: A 2-hour chill works, but resting overnight lets the bulgur and herbs really come together.
• Fluff the bulgur: Fork through it once it’s off the heat so the grains stay separate, not clumped.
• Brighten before serving: Taste and add a little more lemon juice right before it goes to the table.
• Reduce sogginess: If your cucumber and tomatoes are very juicy, drain them briefly so the salad doesn’t turn watery.
• Great leftover: It keeps well—enjoy it at lunch with a little chicken.

Why This Works

• Bulgur absorbs flavor: The cooked grains soak up the lemon juice and olive oil, carrying the dressing through every bite.
• Resting melds it: Time in the fridge lets the herbs, vegetables, and grain trade flavors into one cohesive salad.
• Lemon-and-oil balance: The bright acidity of the lemon plays against the richness of the olive oil for a fresh, balanced dressing.
• Fresh herbs lead: Generous mint and parsley give tabouleh its signature herbaceous character.