Serve bowls with guacamole, sour cream, and pico de gallo on top. You can also include two grilled chicken breasts that have been thinly sliced or two cups of shredded rotisserie chicken.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 35 mins |
| Servings: | 6 |
Ingredients
- 2 ¼ cups water
- 1 cup bulgur wheat
- 2 tomatoes, seeded and finely chopped
- 2 green onions, sliced into thin slivers
- ¾ cup coarsely chopped fresh cilantro
- 2 cloves garlic, minced, or to taste
- 2 lemons, juiced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon freshly cracked pepper
- salt to taste
Instructions
- Bring water to a boil in a saucepan, turn off the heat, and stir in bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
- Place bulgur wheat in a large salad bowl, and lightly toss with tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate salad for at least 3 hours to blend flavors; serve cold.
Reviews
Replacing parsley with cilantro in tabouli is brilliant. I had planned on eating this for lunch, but it seems it is all already gone. This is a bit heavy on the bulgar wheat, so if you’re looking to make a salad, maybe reduce the wheat or add more cilantro.
I love this salad! I have had tabouli made with parsley, and I must say I prefer the cilantro. I made the recipe as written, but I did not have any green onions at hand. I added one chopped up Kirby cucumber for added crunch. I also chopped up some fresh mint from my garden. it was an absolute winner with my family!
This turned out really great and so easy. I had a hard time finding the bulgur wheat but they had it at Sprouts. I mixed the parsley with the cilantro and the taste was fantastic.
Great flavor and I used one lemon instead of two. Would make again but would put herbs through a processor next time.
I love this recipe! a local restaurant used to serve tabbouleh as one of their side options and they stopped doing it. Have to make my own now. I added chopped cucumber, celery, and olives. Also, feta cheese when serving.
added shredded carrots, red cabbage, diakon, pumpkin seeds and used lime juice instead of lemon juice. delicious.
YUM! You have to love Cilantro and Lemon to love this recipe. I tried Tabouli for the first time recently. It was made with ‘rice’ cauliflower . I used cauliflower instead of bulgur wheat. Delicious.
We really enjoyed this excellent salad. As with any savory recipe calling for lemon juice, I started with a small amount, allowing for the ability to adjust the taste as needed. I used grape tomatoes and made sure to add plenty of them.
Did all suggested tweets except added full amount of lemon back in. I guess I’m just a lemon hound.
I love the cumin! I wouldn’t have thought to add it, but it makes it so yummy. I used cilantro and parsley and it’s really good/
I loved the cilantro that replaced the parsley. I’ll make it again.
This was my first time making and tasting this dish. It was amazing!!!!
Since I’m not a cilantro lover I used parsly, seedless cucumbers diced very small, green onions and of course tomatoes.. I found using plum tomatoes as they have less seeds.. As for the wheat portion cook as listed but put in last! Test by tbsp until you get the flavor you’re looking for.. As for the oil and lemon juice again add a bit at a time.. It’s much easier to add more than to remove to much… Also I have diced garlic and I add this about a tsp.. Then rest of spices.. No cumin.. Warm up some pita bread and what a lovely snack all day long!
Deliciour, fiber-rich at 7 grams per 1/2 cup plus lemon which aids in digestion. I skipped the cumin b/c I don’t like everything to taste like a taco, and added some lime juice to deepen the flavor.
I really liked this- very refreshing and healthy! I made it fat free, so skipped the oil, reduced the lemon, and after the bulger was made- only put half in with the vegetables. Topped with fat free feta- super good!
Left out bulgar wheat and added a little red bell pepper.
Easy, healthy recipe. I will definitely make this again .
bulgar wheat pilaf
Second time making this, and I’m a fan! I dislike mint, parsley doesn’t add much flavor, and I’m a cilantro junkie. I like to add garbanzos (for protein), and finely diced cukes (for crunch)…. and sprinkle some feta on top when serving. Traditional tabouli has a lower ratio of bulgur, but I prefer it like this.
3 cups of boiling water to 2 cups of Bulgur Wheat….Let it set for at least 1 hour to absorb the water, drain the excess water then put in the freezer for an hour or more to get it chilled. 1/4C extra virgin oil…1/4C of real lemon(shake well before pouring) small can of (drained)diced tomatoes w/green chiles(10) oz…and 12 oz can of reg (drained)diced tomatoes. 1 1/2 C fresh chopped parsley..6-8 tender scallions–chopped with the green stems..2 rounded Tbl of minced garlic….1 scant Tbl of lemon pepper seasoning…tsp of salt in the boiling water..If you have the cherry tomatoes use them for the fresh effect…dice them..You can add sliced black olives…cold garbanzo beans or anything else you’d like in a salad..I’ve even chopped up celery (2 stems)…Everyone loves it—never have any left to bring home when i take it..:) I really like the crunchiness of the bulgur wheat.
I did not cilantro so ribboned fresh basil on top. I like this recipe very refreshing.