We bought and loved pre-made tabbouleh for years – it was a staple in the household. We recently got inspired to make our own tabbouleh and could not have been more pleasantly surprised at how good it was! In just a few months we have made (and eaten) countless batches of this tabbouleh and perfected our recipe.

We’ve used both white and red bulgur for this recipe. The red bulgur is larger and adds a crunchier and chewier texture, whereas the white bulgur is less prominent in the dish.

1 c. bulgur
1 1/2 c. boiling water
1/2 c. olive oil
2 lemons, juiced
1 large cucumber, diced
1 package (10 oz.) of cherry tomatoes, cut in half
2 c. parsley, chopped
1 c. mint, chopped
1 c. scallions, chopped
1/2 tsp. kosher salt

Pour bulgur into large bowl. Add boiling water, olive oil, lemon juice, and salt to the bowl and give it a good stir. Let it sit for 1 hour.

Meanwhile, chop all of the vegetables as described above. Add the vegetables into the bulgur and stir.

Feel free to add more salt to taste. Also, we’ve found that the tabbouleh is even better after being in the refrigerator for a night.