Tabouli

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

BULGUR WHEAT – I use fine bulgur wheat because it softens quickly with just boiled water and doesn’t need cooking. If you’re using medium or coarse bulgur, you’ll need to soak it longer or simmer it briefly. Check the grain size on the package if it’s not labeled clearly—brands vary more than you’d expect.

WATER – Boiling water is what softens the bulgur, but the temperature matters. Let it come to a full boil, then pour it directly over the wheat for the best texture. Cooler water can leave it chewy or under-soaked.

PARSLEY AND MINT – I use flat-leaf parsley and fresh mint because their flavor is cleaner and more balanced than curly parsley or spearmint. Use a very sharp knife to chop the herbs finely—dull knives can bruise the leaves and cause the salad to look muddy.

TOMATOES AND CUCUMBER – I use ripe tomatoes and English cucumber to keep the salad juicy without being watery. If your tomatoes release a lot of liquid, give them a quick drain before adding them to the bowl so the bulgur doesn’t get soggy.

GREEN ONIONS – I slice the white and light green parts thinly to add a subtle bite without overpowering the herbs. You can swap in a small shallot if you prefer a milder flavor.

LEMON – Fresh lemon juice is key to keeping the salad bright. Bottled juice will flatten the flavor, so squeeze a lemon if you can. One lemon usually gives just the right amount.

OIL – I use extra virgin olive oil for its richness and peppery finish. If you prefer something milder, a light olive oil or even avocado oil will still work well.

SEASONING – I season with fine sea salt and ground cumin to highlight the earthy notes of the bulgur and balance the citrus. If cumin isn’t your favorite, try a pinch of coriander or skip it entirely for a more traditional flavor.

How To Make a Tabouli Salad

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Keep The Tabouli leftovers in an airtight container in the fridge for up to 3 days. Stir before serving to redistribute the dressing.

FREEZE – Tabouli does not freeze well due to the fresh herbs and vegetables. It’s best enjoyed fresh or within a few days.

REHEAT – No reheating needed. Tabouli is meant to be served cold or at room temperature.

MAKE AHEAD – You can soak the bulgur and prep the dressing up to 1 day ahead. Chop the herbs and vegetables a few hours before serving and mix everything together when ready.

More Easy and Delicious Recipes

Beet Salad

Shrimp Salad

Greek Pasta Salad

Pesto Pasta Salad

Creamy Cucumber Salad

Amish Macaroni Salad

Best Proteins To Serve With Tabouli Salad

Marry Me Chicken Orzo – The creamy richness of this pasta dish balances beautifully with the bright, lemony flavor of Tabouli Salad. A great combo when you want something hearty and fresh on the same plate.

Tri Tip Steak – Serve slices of juicy tri tip alongside a big scoop of Tabouli for a satisfying contrast of textures and flavors. It’s a great way to lighten up steak night.

Tomato Lentil Soup– Pair this cozy soup with Tabouli Salad for a well-rounded meal that’s both filling and fresh. It’s especially nice as a lunch or light dinner option.

Air Fryer Steak Bites – These quick-cooking bites are bold and savory, and Tabouli adds the cool, citrusy contrast that makes each bite even better.

Roast Chicken– A classic pairing. The juicy, savory chicken makes a perfect base for the crisp herbs and lemony bulgur in the Tabouli. Add a drizzle of pan juices for extra flavor.

Recipe Success Tips

CHECK YOUR BULGUR TYPE – Not all bulgur wheat softens at the same rate. Fine bulgur only needs soaking, while coarser types may need simmering. When in doubt, test the texture after 10 minutes and give it more time or a quick zap in the microwave if it’s still firm.

KEEP THE HERBS DRY – After rinsing the parsley and mint, pat them dry thoroughly with a clean towel or spin them in a salad spinner. Extra moisture can dilute the dressing and make the salad soggy.

DON’T RUSH THE CHILL TIME – Giving the salad 30 minutes in the fridge makes a big difference. It allows the bulgur to soak up the dressing and mellows the raw green onion so everything tastes more balanced.

BALANCE TO TASTE – After chilling, taste the tabouli again. The lemon can mellow over time, so you might want to add an extra splash or a pinch more salt before serving.

CHOP BY HAND FOR BEST TEXTURE – A food processor might seem faster for the herbs, but it can turn them wet and mushy. A sharp chef’s knife gives you cleaner cuts and a fresher look.

EXPERT TIP – If you want to prep ahead but keep it ultra fresh, store the dressing, chopped herbs, and soaked bulgur separately in the fridge. Combine them a few hours before serving for the brightest flavor and texture.