Whole Wheat Bulgur Tabouli with Sumac and Garlic
Equipment
- Large Mixing Bowl for combining all the ingredients evenly
- Medium bowl to soak the bulgur
- Fine mesh strainer to drain excess water from the bulgur
- Sharp knife for finely chopping herbs and veggies
- Cutting board preferably two (one for herbs, one for tomatoes to avoid sogginess)
- Garlic press (optional) if you want a smoother garlic texture
- Citrus juicer (optional) makes juicing lemons easier, but not necessary
Ingredients
For the Salad
- 1 cup fine whole wheat bulgur
- 2 cups hot water
- 2 large bunches flat-leaf parsley finely chopped (about 2 cups packed)
- 1/2 cup fresh mint leaves finely chopped
- 4 medium tomatoes diced small
- 1/2 English cucumber seeded and finely diced (optional for added crunch)
- 4 scallions thinly sliced (white and green parts)
- 3 garlic cloves minced
- 1 1/2 teaspoons ground sumac
- Juice of 2 large lemons about 1/4 cup
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
Optional Add-ins
- 1/4 teaspoon allspice or cinnamon for subtle warmth
- A sprinkle of pomegranate seeds for a sweet contrast
- Chopped romaine lettuce for texture if serving as part of a fatteh recipe
Instructions
Step 1: Soak the Bulgur
- In a medium bowl, combine the whole wheat bulgur and hot water. Let it soak for 15–20 minutes until soft but still slightly chewy. Once ready, drain off any excess water using a fine mesh strainer. Press down gently to remove as much moisture as possible — this keeps your salad from getting soggy.
Step 2: Prep the Herbs and Vegetables
- While the bulgur is soaking, finely chop the parsley and mint. The key to a great lebanese tabbouleh recipe with bulgur wheat is in the texture — you want everything chopped small and even. Dice the tomatoes, cucumbers (if using), and slice the scallions thinly.
Step 3: Build the Base
- In a large mixing bowl, combine the soaked bulgur, parsley, mint, tomatoes, cucumber, scallions, and minced garlic. Sprinkle in the sumac — this gives the salad a lemony lift that’s extra refreshing.
Step 4: Dress and Season
- Drizzle the lemon juice and olive oil over the salad. Toss everything gently but thoroughly to combine. Season with salt and pepper to taste. Let the salad rest for at least 10 minutes to allow the flavors to meld — even better if you refrigerate it for 30 minutes.
Step 5: Serve and Enjoy
- Serve chilled or at room temperature. This tabuli salad shines on its own or as part of a bigger lebanese dinner spread.