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Refreshing Parsley and Bulgur Tabbouleh Recipe

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4 from 77 reviews

This fresh and zesty Tabbouleh recipe features finely chopped parsley, cracked bulgur soaked in a lemony olive oil dressing, combined with minced tomatoes, onion, and garlic. Perfect as a refreshing side dish or light meal, this classic Middle Eastern salad is vibrant, healthy, and best when allowed to rest and meld flavors overnight in the refrigerator.

  • Total Time: 45 minutes to 1 hour 15 minutes (including bulgur soaking); or overnight if rested
  • Yield: 6 servings

Ingredients

Herbs

  • 3 Bunches Fresh Parsley (preferably curly)

Dressing & Bulgur

  • 2/3 Cup Lemon Juice
  • 1/3 Cup Olive Oil
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Pepper
  • 1/2 Cup Cracked Bulgur (dry) (can substitute for 1 1/2 cup cooked/cooled Quinoa or 1 1/2 cup minced cauliflower)

Vegetables & Aromatics

  • 2 Cloves Garlic (minced)
  • 1/2 Sweet Onion (minced)
  • 3 Tomatoes (deseeded and minced)

Instructions

  1. Prep the Parsley: If possible, thoroughly rinse the parsley the night before. Wrap it in paper towels and refrigerate to maximize crispness. If short on time, dry the parsley thoroughly before use.
  2. Soak the Bulgur: In a small bowl, combine olive oil, lemon juice, salt, and pepper. Add the cracked bulgur and let it soak for 30 minutes to 1 hour, depending on desired softness. This step softens the bulgur and infuses it with the dressing flavors.
  3. Chop the Parsley: Remove leaves from the stems by sliding a sharp knife over the top of the bunch and discarding large stems. Pulse the parsley in a food processor in short 1-second bursts until finely chopped or chop finely by hand. Avoid over-pulsing to maintain texture.
  4. Combine Ingredients: Add the minced sweet onion, minced tomatoes, minced garlic, and chopped parsley to the soaked bulgur mixture. Stir thoroughly to combine all ingredients evenly.
  5. Season and Chill: Adjust salt and pepper to taste. For best results, allow the tabbouleh to rest in the fridge overnight to enhance flavors before serving. Enjoy chilled as a fresh, vibrant salad.

Notes

  • Soaking the bulgur in lemon and olive oil mixture softens it naturally; do not boil or cook if using bulgur.
  • Substitute quinoa or cauliflower for a gluten-free or low-carb variation.
  • Parsley texture is key; finely chop but avoid pureeing it.
  • Allowing the salad to rest overnight improves flavor melding and texture.
  • Deseeding tomatoes helps reduce excess moisture and prevents soggy salad.
  • Author: Adeline
  • Prep Time: 15 minutes (plus optional overnight refrigeration)
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Find it online: https://flavorhug.com/refreshing-parsley-and-bulgur-tabbouleh-recipe/