This delicious and energizing salad meal gets a boost from white beans, spinach, and more vegetables. When accompanied by warm pita bread and topped with feta cheese and black olives, this is delicious on a steamy summer night.
| Prep Time: | 20 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup bulgur wheat, uncooked
- 1 ½ cups boiling water
- 2 cups chopped fresh parsley
- 1 cup chopped baby spinach
- 1 tomato, diced
- ½ yellow bell pepper, diced
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (15 ounce) can cannellini beans, drained and rinsed
- ¼ cup olive oil
- 1 lemon, juiced
- 1 ½ teaspoons sea salt
- freshly ground black pepper to taste
Instructions
- Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes.
- In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 1 hour.
Reviews
An hour after I made it the dish was pretty good, but a day later it was spectacular. I made it to the letter. Give it a good stir the next day to disburse the garlic smell. So good! Perfect lemon and olive oil!
I like trying different ethnic dishes. The recipe was done as written. This left me with a subtle, healthy satisfaction that grew after eating it. The lemon & olive marinade was strong enough to permeate well, the parsley didn’t overtake and the bulgur wheat gave it a nutty, chewy texture. Another reviewer mentioned pita & hummus which I did try. I liked it both ways. Definitely looking forward to leftovers.
Wonderful!!!
I’m amused that some reviewers said they cut the bulgur and some said they added more. To each their own, I guess. I cut mine by about a third. This is a pretty good recipe. I thought it was heavy on the salt, though, and I’m a fan of salt.
I’m amused that some reviewers said they cut the bulgur and some said they added more. To each their own, I guess. I cut mine by about a third. This is a pretty good recipe. I thought it was heavy on the salt, though, and I’m a fan of salt.
This was a great dish. It was a little bland. It seemed like it needed a flavor though like it was missing something. Looks very pretty and will make it again.
I used chick peas instead of white beans and didn’t add the spinach. I also subbed cubed cucumber for the red pepper. Delicious entree salad with the chick peas.
This was very yummy! Very refreshing and healthy and fresh. I used whole wheat couscous and a red pepper because that’s what I had on hand. Added some red wine vinegar too.
What a bright, beautiful, delicious salad! The colors are striking, and the flavor is out of this world. I’d bet it’s pretty forgiving too, if you wanted to sub in whatever veggies you have on hand. We loved it!
This is a wonderful salad, light healthy and full of flavor. The only changes I made were as follows: I used a box of middle east toubouli salad mix. My local grocer didn’t have bulger wheat. I followed the instructions on the box and added all the other ingredients. I had yellow and red peppers on hand and used both. I also used cherry tomatoes because we prefer them. Added another garlic clove and used chick peas in place of cannellini. They add a nice firm texture to the salad.
My family loves this. It tastes so fresh and good. I had to sub cilantro for the parsley which was excellent, which I cut in about half as the cilantro flavor is stronger than parsley.
Delicious and healthy plus easy to make. I made this for a party and it got rave reviews from eveyone.
This Tabbouleh recipe is simply amazing. The flavors are all there and it is extremely satisfying. We made a mean out of it with a little flat bread toasted and served with olive oil. The vegetables are raw and crisp, the olive oil and lemon juice give you that perfect Mediterranean zing of flavor and yet it is so simple and healthy. My wife is asking me to make this once a week, who would have thought that she would be begging for more bulgur and vegetables. This is going to be on our frequently made recipe list I am sure. Thanks for sharing.
I omitted the parsley, used 2 green onions instead of a small onion and threw in chick peas. I served it in whole wheat pitas spread with vegetable hummus. Absolutely delicious!
Really enjoyed this, left out the spinach but added lots of cucumber and extra lemon.
Really nice tabbouleh recipe. I reduced the bulgur by a 1/3, added extra parsley about 1/3 cup more, and another lemon.
Perfect as is.
This was a great meal to have for dinner during the summer. So good, my husband starting stealing it for his dinner.
I really enjoyed this twist on Tabbouleh. I’m not sure mine is even Tabbouleh anymore, heh. It is a very forgiving recipe: no spinach – ok. Roasted pepper instead of fresh? Even better. Roasted garlic? fine. 1/2 the parsley? No problem. Instead of putting any salt in, I added about 1/2 cup of marinated green/black olive salad (muffeletta-style), which included some pickled veggies too. RaeAnne serves her olives as garnish, but now I prefer them chopped and incorporated. It is better if you make it the day before, so the flavors have time to meld.
Amazing taste! I substituted yellow pepper for red pepper, baby spinach for frozen spinach and since I didn’t have tomato, I felt like I needed another veggie, so I added snow peas. Delicious, I’ll definitely make this again.
I make this all the time. It’s so fresh and delicious. I have it as a side dish or make it into a meal by putting it in a tortilla with hummus and Sriracha sauce.