Want to know what my most requested recipe is? It’s this Easy Tabbouleh Salad – a deliciously simple dish to make to take along to a BBQ or pot luck dinner and the perfect accompaniment to my Oven Baked Chicken Shawarma.
Do you have a go to recipe you make when you are asked to bring a salad to a party or barbecue? This is mine. (Actually I have two – the other is my Tuna Rice Salad.) And it is one of those recipes where, whenever I make it, I am constantly asked for the recipe. In fact, it was recipes like this one that became the catalyst for starting this blog (No more writing recipes down – I can just point people in the direction of my blog), so quite how this salad has only just made it to the blog, I’m not quite sure!
Tabbouleh is a lovely Middle Eastern vegetarian salad dish, usually comprised of bulgur wheat (or sometimes couscous), tomatoes, onions and herbs.
I have made this Easy Tabbouleh Salad many times with both couscous and bulgur wheat and I am utterly convinced that the bulgur wheat version is far nicer, in fact I really do think bulgur wheat is far nicer than couscous full stop and usually have it instead of couscous with tagines and other Middle Eastern dishes. If you can’t tolerate gluten, you can easily adapt this by using the same quantity of quinoa instead (or check out my gluten free Pomegranate and Quinoa Tabbouleh).
This is the perfect kind of salad to go with barbecue food – and ideal if you are asked to ‘bring a salad’ – it can be made way ahead of time, if you need it too (in fact it tastes nicer if made the night before, as all the flavours get to mix and mingle), keeps well in imperfect conditions (unlike the mayo covered potato salad that I always worry has been out in the sun just a little too long, or the limp looking lettuce that has gone soggy in its dressing) and is easily transportable – just shove it in a plastic box and you are good to go!
On that point tabbouleh is also brilliant picnic food for the same reason – I often make this for picnics and get a lot of jealous glances when I do! And it is therefore also great for work lunches too – make a big batch of this on a Sunday night and you won’t be sorry – just eat it as it is or add a cooked chicken breast, grilled salmon fillet or crumble over some feta!
Not only does this Easy Tabbouleh Salad go brilliantly with BBQ food, it is also incredibly good as a side dish to Mediterranean and Middle Eastern dishes such as my Oven Baked Chicken Shawarma that I shared last week – these two dishes together, honestly – match made in heaven. And add in some of my 5 Minute Homemade Hummus and there will be all sorts of plate licking going on (yep, sorry in advance about that – you just won’t be able to help yourself!!).
This recipe is a great free from recipe too as it is dairy free, egg free, vegetarian and vegan friendly AND easy to adapt to be gluten free by swapping the bulgur wheat for quinoa. (Another reason why it goes down so well at parties) and it’s pretty healthy too – full of goodness from the veggies, herbs, olive oil and wholegrain bulgur wheat.
How to cook perfect bulgur wheat
One little note about bulgur wheat – please, please, please ignore the packet instructions, which always tell you to cook the bulgur wheat for waaaay too long, so you end up getting a gloopy mess that sticks to the pan and doesn’t look or taste that great. My method is very simple and results in perfect bulgur wheat every time. Simply place the bulgur wheat in a pan together with double the quantity of boiling water (e.g. in this recipe 200g bulgur wheat, 400ml water), bring back to the boil, clamp on a lid and turn the heat off completely (move off the burner if you are on electric), then leave for 10 minutes. After 10 minutes all the water will have been absorbed and with a quick fluff with a fork you will have perfectly cooked bulgur wheat – easy peasy style!
With this recipe you will need the bulgur wheat to be cold, which can be easily achieved using cold water, or make the bulgur wheat in advance and allow to cool.
If you like this recipe…
…you might also like:
- How to Make Perfect Homemade Hummus (Vegan)
- Easy 2 Ingredient Yogurt Flatbreads
- Moroccan Spiced Roasted Vegetable Traybake
- Easy Oven Baked Falafel (Vegan)
- Harissa Spiced Cauliflower Steaks with Herby Green Lentils (Vegan)
Easy Tabbouleh Salad (Vegan)
Ingredients
- 200 g bulgur wheat
- 400 ml boiling water
- 150 g cherry tomatoes quartered
- 150 g cucumber diced
- 3 spring onions sliced finely
- 2 tablespoons mint chopped
- 2 tablespoons parsley chopped
- 1 clove garlic crushed or finely grated
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil ideally good quality extra virgin
- Juice of half a lemon or more to taste
Instructions
- Place the bulgur wheat and boiling water in a pan, place the pan on a high heat and bring back to the boil. Clamp a lid on and turn the heat off completely (move off the burner if you are on electric) and leave for 10 minutes.
- Meanwhile, prepare all the other ingredients and place in a large bowl. When the bulgur wheat is ready, tip into a fine mesh sieve and run under the cold tap until the bulgur wheat is cool/cold. Ensure the bulgur wheat has drained thoroughly, then add it to the rest of the ingredients and stir well. Transfer to a serving dish (if necessary) and serve. Or place in a plastic box and store in the fridge until needed.
- Alternatively, if you have more time. You can allow the bulgur wheat to cool naturally before adding in the other in the other ingredients.
Notes
Want to find more great vegetarian meal ideas? Check out my collection of Easy Peasy Vegetarian & Vegan Recipes…
Want more Middle Eastern Inspired Recipes? Find more here…
Pin Easy Tabbouleh Salad for later
FREE 4 Week Easy Dinners Meal Plan
Have you got your hands on a copy of my meal plan yet? If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today!
Don’t want to miss a thing?
Follow me on Twitter, Facebook and Instagram. Or why not subscribe to my blog and get delicious, stress free recipes straight to your inbox every week?
Monika Dabrowski says
I agree with you that packet instructions sometimes get it wrong when it comes to preparing bulgur. I am glad you’ve posted this recipe – I have tons of mint growing in my garden and now I know what to do with it:) Stumbled! #CookBlogShare
Eb Gargano says
Oh totally! The packet instructions for things like this are always terrible…it’s the same with couscous and buckwheat especially…and don’t get me started on pasta!!! This is a great thing to do with mint…and if you like mint, you could definitely add in more than I recommend…thanks for stumbling! 😀 Eb x
Corina says
I also love a tabbouleh salad with bulgur wheat. Just that and some marinated grilled chicken is one of my favourite easy weeknight meals and such a bonus that it makes a great packed lunch so you can make a big batch and easily use it up over the next couple of days too. Thanks for sharing with #CookOnceEatTwice x
Eb Gargano says
Thanks Corina 🙂 Yes, this is a great one for packed lunches…and I think it tastes even better the next day! 😀 Eb x
Michelle Frank | Flipped-Out Food says
This salad looks so beautiful and summery! I can’t wait to make this for my next potluck: this salad will shine out from the obligatory, calorie-bomb pasta and potato salads.
Eb Gargano says
Aw, thanks! So pleased you like it…you will have to let me know how it goes down at your potluck! Eb x
TurksWhoEat says
Totally agree with you that this is a great thing to make a big batch of on Sunday and eat throughout the week. I lobe tabbouleh it always brings back memories of my favorite Middle Eastern restaurant where I grew up 🙂
Eb Gargano says
Thank you! It’s such an amazing kind of salad – I just love all these flavours…and so great for packed lunches 😀 Eb x
Mandy says
Tabbouleh is one of my favourite salads but I don’t think I’ve tried it with bulgar wheat. I’m going to have to rectify that asap! #CookBlogShare
Eb Gargano says
Oh do! It’s so much nicer than the couscous version (well, IMHO!!!) – do let me know what you think! Eb x
kate says
I love Tabbouleh in the summer- in fact I don’t think I have had it since last summer- so thanks for the reminder!! I will give your recipe a try, fresh mint is so refreshing. #CookBlogShare
Eb Gargano says
Oh yes, totally agree – the mint really makes it! It’s one of my absolute favourites 🙂 Would love to know what you think of my recipe, if you try it!! Eb x
Jenny Paulin says
Eb your salad looks perfect for a hot day like today, I have never actually eaten Tabbouleh …..or maybe I did once at Yeo Valley , but not sure now (my memory is not as it once was lol!). I must bookmark this to try x
Eb Gargano says
It’s really lovely on a hot day…all that cooling mint, mixed with garlic and lemon…mmmm! I’d love to know how you get on if you try this 😀 Eb x
Jacqui Bellefontaine says
I love Tabbouleh. More recently I have got into the habit of making it with a lot more herb and less cous cous as is the way in some countries but I like it this way just as much so maybe it time to make it again this way. Great with BBQ meats so a perfect time to be sharing this recipe with #CookBlogShare. Thank you.
Eb Gargano says
Yes, I believe it is more herb and less grain in Middle Eastern countries. My version is, I think, something of a half way house between the authentic and the more anglicised version! I like it both ways, but I think I do prefer bulgur wheat to couscous – so much more flavour (IMHO!!) And yes, as you say, perfect with BBQ meats!! Eb x
Angela / Only Crumbs Remain says
Definitey goning to be trying this Eb, I love Tabbouleh but have never tried making it myself for some daft reason! It’ll be great to be able to flavour and ‘season’ it myself because the last lot of tabbouleh we had really did seem far too acidic (or atleast for my liking anyway)! Already have some bulgur wheat in the cupboard! 🙂
Angela x
Eb Gargano says
Oh you really should try this Angela! So very good…and yes, like you say you can adapt it to suit your own preferences. 😀 Eb x
jenny walters says
This looks delicious.I have never eaten bulgar wheat but love the sound of these flavour combos and will def cook this for a bbq.I am becoming a bit obsessed with salads at the mo.Fab pics too x
Eb Gargano says
Thanks Jenny 🙂 Oh you have to try bulgur wheat…it’s delicious. Like couscous, but with so much more flavour. I highly recommend it. It’s great in salads, but also fab as an accompaniment to tagines and other Middle Eastern style cuisine. Eb x
Nichole Goodland says
This looks tasty. Bulgur Wheat is my new favourite ingredient to use and I love coming across new recipes in which I can try. 🙂 x
#brillblogposts
Eb Gargano says
It’s really great isn’t it? I remember discovering it and thinking – why on earth is couscous so much more popular? I just love the slightly nutty taste of it. Hope you enjoy this recipe! Eb x
Kat (The Baking Explorer) says
Your tabblouleh looks so delicious and fresh – perfect for summer!
Eb Gargano says
Thanks Kat – it really is the perfect kind of salad for this hot weather we’ve been having 😀 Eb x
Jacqueline Meldrum says
That looks so good. I’ve not had tabbouleh for such a long time. Thanks for submitting it to Meat Free Monday. The roundup is live. I’ve shared it too 🙂
Eb Gargano says
Thanks Jac! Oh you have to make it again and soon…this is such the perfect weather for tabbouleh 😀 Thanks so much for featuring my recipe – I’ll be popping over soon to check out all the other lovely recipes 🙂 Eb x
Mel says
I love taboulé as we say in French! It’s so nice, refreshing, and surprisingly filling. Whenever I make it, I keep going back to the fridge with a tablespoon to eat ‘just one more spoonful!’ Thanks for joining in with #FreeFromFridays.
Eb Gargano says
Thanks Mel – oh yes I am very familiar with the ‘just one more spoonful’ thing when it comes to tabbouleh. 😀 Eb x
Susan Alexander says
Can I replace Bulgur wheat with Quinoa grain. I need a GF free option.
Eb Gargano says
Absolutely! It works really well with quinoa 😀