Bulgur Wheat Salad Tabbouleh

# What You'll Need:

→ Grains

01 - 1 cup fine bulgur wheat

02 - 1 cup boiling water

→ Fresh Produce

03 - 2 medium tomatoes, diced

04 - 1 medium cucumber, peeled, seeded, and diced

05 - 4 scallions, finely sliced

06 - 1 large bunch fresh flat-leaf parsley, finely chopped (about 1 cup packed)

07 - 1/2 bunch fresh mint leaves, finely chopped (about 1/2 cup packed)

→ Dressing

08 - 1/4 cup extra virgin olive oil

09 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)

10 - 1 garlic clove, finely minced

11 - 1/2 teaspoon fine sea salt

12 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - Place bulgur wheat in a large bowl. Pour boiling water over it, cover, and let stand for 10–15 minutes until the bulgur is tender and water is absorbed. Fluff with a fork and allow to cool to room temperature.

02 - Add diced tomatoes, cucumber, scallions, parsley, and mint to the cooled bulgur.

03 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.

04 - Pour the dressing over the bulgur mixture. Toss gently until well combined.

05 - Taste and adjust seasoning as needed. Chill in the refrigerator for at least 20 minutes to allow flavors to meld.

06 - Serve cold or at room temperature.

# Tips for Success:

01 -

The ratio of herbs to bulgur might seem shocking at first, but trust me, that herb-forward approach makes this nothing like those sad grain salads languishing at grocery store delis.
You can throw this together while something else is cooking and look like a kitchen genius with minimal effort.

02 -

If your tabbouleh tastes flat or dull, its almost always because it needs more salt or lemon, not because youve done something wrong with the preparation.
Traditional tabbouleh has a much higher ratio of herbs to bulgur than most Western versions, about 3:1 herbs to grain, which I discovered after wondering why my early attempts never tasted like what Id eaten in Lebanese restaurants.

03 -