18 Fresh Tabbouleh Recipes Delicious

Welcome to a world where fresh, vibrant flavors take center stage in your kitchen! Our roundup of 18 Fresh Tabbouleh Recipes is your ticket to transforming simple ingredients into mouthwatering meals. Perfect for home cooks looking to add a healthy, delicious twist to their dining table, these recipes promise to delight your taste buds. Dive in and discover your next favorite dish today!

Classic Lebanese Tabbouleh

Today, I’m thrilled to share a recipe that’s close to my heart—Classic Lebanese Tabbouleh. It’s a dish that reminds me of summer picnics and family gatherings, where its fresh flavors always steal the show.

Ingredients

• 1 cup fine bulgur wheat
• 2 cups boiling water
• 4 cups finely chopped fresh parsley
• 1/2 cup finely chopped fresh mint
• 1 cup diced tomatoes
• 1/2 cup diced cucumber
• 1/4 cup finely chopped green onions
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the bulgur wheat in a large bowl and pour the boiling water over it. Cover and let it sit for 30 minutes until the bulgur is tender and has absorbed all the water.
2. Drain any excess water from the bulgur using a fine mesh strainer, then return it to the bowl.
3. Add the chopped parsley, mint, tomatoes, cucumber, and green onions to the bulgur. Toss gently to combine.
4. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour this dressing over the tabbouleh and mix well.
5. Let the tabbouleh sit for at least 10 minutes before serving to allow the flavors to meld together. For the best taste, refrigerate it for an hour.

Bright and refreshing, this tabbouleh is a perfect side dish or a light meal on its own. Serve it with crisp lettuce leaves for a fun, hands-on eating experience.

Quinoa Tabbouleh with Pomegranate

Craving something fresh and vibrant for your summer table? I recently stumbled upon this Quinoa Tabbouleh with Pomegranate at a friend’s potluck, and it was love at first bite. The combination of fluffy quinoa, crisp vegetables, and juicy pomegranate seeds is a game-changer for me.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 tsp salt
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 cup finely chopped parsley
• 1/2 cup finely chopped mint
• 1 cup diced cucumber
• 1 cup diced tomato
• 1/2 cup pomegranate seeds

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for 2 minutes to remove its natural coating, which can make it taste bitter.
2. In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
4. While the quinoa cooks, whisk together the olive oil and lemon juice in a large bowl to make the dressing.
5. Fluff the cooked quinoa with a fork and add it to the bowl with the dressing, tossing gently to combine.
6. Add the parsley, mint, cucumber, and tomato to the quinoa mixture, stirring gently to mix. Tip: For the best flavor, let the salad sit for 10 minutes before adding the pomegranate seeds.
7. Just before serving, sprinkle the pomegranate seeds over the top. Tip: The seeds add a burst of sweetness and color, so don’t skip them!

Fresh and bursting with flavors, this Quinoa Tabbouleh with Pomegranate is a delightful twist on the classic. Serve it alongside grilled meats or as a standalone salad for a light, nutritious meal that’s as beautiful as it is delicious.

Avocado Tabbouleh Salad

Unbelievably fresh and bursting with flavors, this Avocado Tabbouleh Salad has become my go-to summer dish. It’s a twist on the traditional tabbouleh, with creamy avocado adding a rich texture that contrasts beautifully with the crisp vegetables and herbs. I first stumbled upon this combination during a lazy Sunday brunch, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 cup bulgur wheat
• 2 cups boiling water
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place 1 cup bulgur wheat in a large bowl and pour 2 cups boiling water over it. Cover and let sit for 30 minutes, or until the bulgur is tender and the water is absorbed.
2. While the bulgur is soaking, dice 1 large avocado, halve 1 cup cherry tomatoes, and dice 1/2 cup cucumber. Finely chop 1/4 cup fresh parsley and 1/4 cup fresh mint.
3. Fluff the soaked bulgur with a fork to separate the grains. Tip: If the bulgur is too wet, spread it on a clean kitchen towel to dry slightly.
4. In a large mixing bowl, combine the bulgur, avocado, cherry tomatoes, cucumber, parsley, and mint.
5. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Tip: For an extra flavor boost, let the dressing sit for 10 minutes before adding to the salad.
6. Pour the dressing over the salad and gently toss to combine. Tip: Be careful not to overmix to keep the avocado pieces intact.
7. Serve immediately or chill in the refrigerator for up to 2 hours before serving to let the flavors meld.

Kaleidoscopic in color and texture, this salad is a feast for the senses. The creamy avocado pairs wonderfully with the tangy lemon dressing and the freshness of the herbs. For a creative twist, serve it in avocado halves or alongside grilled chicken for a more substantial meal.

Beetroot Tabbouleh with Feta

Sometimes, the most vibrant dishes come from the simplest ingredients, and this Beetroot Tabbouleh with Feta is no exception. I stumbled upon this recipe during a summer picnic, where the colors alone were enough to make me fall in love. Now, it’s my go-to for adding a splash of color and nutrition to any meal.

Ingredients

• 1 cup bulgur wheat
• 2 cups water
• 1 large beetroot, peeled and grated
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup feta cheese, crumbled

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1 cup of bulgur wheat to the boiling water, reduce heat to low, cover, and simmer for 10 minutes. Tip: Letting it sit covered off the heat for 5 minutes after cooking ensures it’s perfectly fluffy.
3. While the bulgur cooks, grate 1 large beetroot using the large holes of a box grater for a vibrant texture.
4. In a large bowl, combine the cooked bulgur, grated beetroot, 1/2 cup parsley, and 1/4 cup mint.
5. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Tip: Fresh lemon juice makes all the difference here, so avoid bottled if possible.
6. Pour the dressing over the bulgur mixture and toss gently to combine. Tip: For the best flavor, let the tabbouleh sit for at least 30 minutes before serving to allow the flavors to meld.
7. Just before serving, sprinkle 1/2 cup crumbled feta cheese over the top for a creamy contrast.

Vibrant and refreshing, this Beetroot Tabbouleh with Feta offers a delightful crunch from the bulgur and beetroot, balanced by the creamy feta. Serve it as a standalone salad or alongside grilled meats for a hearty meal that’s as nutritious as it is beautiful.

Spicy Tabbouleh with Harissa

Craving something fresh yet fiery to spice up your summer meals? I stumbled upon this Spicy Tabbouleh with Harissa recipe during a lazy afternoon when my garden was overflowing with parsley and mint. It’s become my go-to dish for potlucks, and trust me, it never fails to impress.

Ingredients

• 1 cup bulgur wheat
• 2 cups boiling water
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 tbsp harissa paste
• 1 cup finely chopped parsley
• 1/2 cup finely chopped mint
• 1/2 cup diced cucumber
• 1/2 cup diced tomato
• 1/4 cup diced red onion
• 1 tsp salt

Instructions

1. Place 1 cup bulgur wheat in a large bowl and pour 2 cups boiling water over it. Cover and let sit for 30 minutes until the bulgur is tender and water is absorbed.
2. In a small bowl, whisk together 1/4 cup olive oil, 1/4 cup lemon juice, 2 tbsp harissa paste, and 1 tsp salt until well combined. Tip: Adjust harissa to your spice preference.
3. Fluff the bulgur with a fork, then stir in the dressing until evenly coated.
4. Add 1 cup finely chopped parsley, 1/2 cup finely chopped mint, 1/2 cup diced cucumber, 1/2 cup diced tomato, and 1/4 cup diced red onion to the bulgur. Tip: For the best flavor, chop herbs and vegetables just before adding.
5. Gently toss everything together until well mixed. Tip: Let the tabbouleh sit for 10 minutes before serving to allow flavors to meld.

Fresh and vibrant, this Spicy Tabbouleh with Harissa is a delightful contrast of textures, from the chewy bulgur to the crisp vegetables. Serve it alongside grilled meats or as a bold standalone salad for a meal that’s as nutritious as it is delicious.

Tabbouleh with Roasted Vegetables

Now, if there’s one thing I’ve learned from my countless kitchen experiments, it’s that the simplest dishes often steal the show. Take this Tabbouleh with Roasted Vegetables, for instance—a vibrant, hearty twist on the classic that’s become my go-to for potlucks and lazy Sunday meals alike.

Ingredients

• 1 cup bulgur wheat
• 2 cups boiling water
• 1 large eggplant, diced into 1-inch pieces
• 2 medium zucchinis, diced into 1-inch pieces
• 1 red bell pepper, diced into 1-inch pieces
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup lemon juice
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Place the diced eggplant, zucchinis, and red bell pepper on a baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with salt and black pepper, then toss to coat evenly. Tip: Cutting vegetables uniformly ensures they roast at the same rate.
3. Roast the vegetables in the preheated oven for 25 minutes, or until they’re tender and slightly caramelized, stirring halfway through.
4. While the vegetables roast, place the bulgur wheat in a large bowl and pour the boiling water over it. Cover and let it sit for 20 minutes, then fluff with a fork. Tip: This no-cook method keeps the bulgur perfectly chewy.
5. In a small bowl, whisk together the remaining 1 tbsp olive oil and lemon juice to create the dressing.
6. Once the bulgur and vegetables are ready, combine them in the large bowl. Add the parsley, mint, and green onions, then drizzle with the dressing. Toss everything together gently. Tip: Fresh herbs add a burst of flavor, so don’t skip them!

Great for a light lunch or a side dish, this Tabbouleh with Roasted Vegetables is a textural dream—chewy bulgur, tender veggies, and a zesty dressing that ties it all together. Serve it atop a bed of greens for an extra crunch or alongside grilled chicken for a more substantial meal.

Tabbouleh Stuffed Peppers

Just last week, I found myself staring at a bounty of fresh bell peppers from my garden, wondering how to give them a new twist. That’s when the idea of Tabbouleh Stuffed Peppers came to mind—a vibrant, refreshing dish perfect for summer gatherings or a light dinner.

Ingredients

• 4 large bell peppers, any color
• 1 cup bulgur wheat
• 2 cups boiling water
• 1/2 cup fresh lemon juice
• 1/4 cup olive oil
• 1 cup finely chopped parsley
• 1/2 cup finely chopped mint
• 2 medium tomatoes, diced
• 1 small cucumber, diced
• 4 green onions, thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Choose peppers that can stand upright for a prettier presentation.
3. Place the peppers in a baking dish, cut side up, and bake for 15 minutes to soften slightly.
4. While the peppers bake, prepare the tabbouleh. In a large bowl, combine the bulgur wheat and boiling water. Let it sit for 30 minutes until the water is absorbed and the bulgur is tender.
5. Drain any excess water from the bulgur, then stir in the lemon juice, olive oil, parsley, mint, tomatoes, cucumber, green onions, salt, and black pepper. Tip: For the best flavor, let the tabbouleh sit for at least 10 minutes before stuffing the peppers.
6. Remove the peppers from the oven and carefully fill each with the tabbouleh mixture. Tip: Press the filling down gently to pack it in without breaking the peppers.
7. Return the stuffed peppers to the oven and bake for another 20 minutes, or until the peppers are tender and the filling is heated through.

Delight in the contrast of the cool, herby tabbouleh against the sweet, roasted peppers. Serve them as a standalone meal or alongside grilled meats for a more substantial feast.

Tabbouleh with Chickpeas and Mint

Craving something fresh and hearty for lunch today, I decided to whip up a batch of my favorite tabbouleh, but with a twist—adding chickpeas for extra protein and a handful of mint for that refreshing kick. It’s the perfect dish for those days when you want something light yet satisfying, and trust me, it’s as easy to make as it is delicious.

Ingredients

• 1 cup bulgur wheat
• 1.5 cups boiling water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup finely chopped parsley
• 1/2 cup finely chopped mint
• 2 medium tomatoes, diced
• 1 small cucumber, diced
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the bulgur wheat in a large bowl and pour the boiling water over it. Cover and let it sit for 30 minutes until the water is absorbed and the bulgur is tender.
2. While the bulgur is soaking, prepare the vegetables and herbs. Finely chop the parsley and mint, dice the tomatoes and cucumber, and set aside.
3. Once the bulgur is ready, fluff it with a fork to separate the grains. Tip: Letting the bulgur cool slightly before adding the other ingredients helps maintain their crispness.
4. Add the chickpeas, chopped parsley, mint, tomatoes, and cucumber to the bulgur. Gently toss to combine.
5. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour this dressing over the tabbouleh and mix well. Tip: Adjust the lemon juice to your liking, but remember, it’s the acidity that really brings the dish together.
6. Let the tabbouleh sit for at least 10 minutes before serving to allow the flavors to meld. Tip: For an even more flavorful dish, refrigerate it for an hour before serving.

Great for picnics or as a side dish, this tabbouleh is bursting with freshness from the mint and parsley, while the chickpeas add a satisfying bite. Serve it alongside grilled chicken or stuff it into pita pockets for a quick, nutritious meal.

Tabbouleh with Grilled Halloumi

After a recent trip to the Mediterranean, I found myself craving the fresh, vibrant flavors of tabbouleh, but with a twist that would make it a hearty meal. That’s when I decided to pair it with grilled halloumi, creating a dish that’s both refreshing and satisfying. Here’s how I make it at home, with a few personal touches that I’ve come to love.

Ingredients

• 1 cup bulgur wheat
• 2 cups boiling water
• 1/2 cup fresh lemon juice
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups finely chopped parsley
• 1/2 cup finely chopped mint
• 1 cup diced tomatoes
• 1/2 cup diced cucumber
• 1/4 cup finely chopped green onions
• 8 oz halloumi cheese, sliced into 1/2-inch pieces

Instructions

1. Place the bulgur wheat in a large bowl and pour the boiling water over it. Cover and let it sit for 30 minutes until the bulgur is tender and the water is absorbed.
2. While the bulgur is soaking, whisk together the lemon juice, olive oil, salt, and black pepper in a small bowl to make the dressing.
3. Fluff the bulgur with a fork, then add the parsley, mint, tomatoes, cucumber, and green onions. Pour the dressing over the salad and toss to combine. Tip: Let the tabbouleh sit for at least 10 minutes before serving to allow the flavors to meld.
4. Heat a grill pan over medium-high heat. Grill the halloumi slices for 2-3 minutes on each side, until golden brown grill marks appear. Tip: Don’t move the halloumi too soon; it needs time to develop a good sear.
5. Serve the tabbouleh topped with the grilled halloumi. Tip: For an extra burst of flavor, drizzle a little extra olive oil over the halloumi right before serving.

Perfect for a summer dinner, this dish combines the crisp, herby freshness of tabbouleh with the salty, creamy goodness of halloumi. I love serving it with a side of warm pita bread to scoop up every last bite.

Tabbouleh with Smoked Salmon

Mornings at my house are a whirlwind of activity, but I always find a moment to savor something fresh and vibrant to start the day. That’s how this Tabbouleh with Smoked Salmon came to be—a dish that’s as refreshing as it is satisfying, perfect for those busy mornings or a light lunch.

Ingredients

• 1 cup bulgur wheat
• 2 cups boiling water
• 1/2 cup finely chopped parsley
• 1/4 cup finely chopped mint
• 2 tbsp finely chopped green onions
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 4 oz smoked salmon, thinly sliced

Instructions

1. Place 1 cup bulgur wheat in a large bowl and pour 2 cups boiling water over it. Cover and let sit for 30 minutes until the bulgur is tender and the water is absorbed.
2. Fluff the bulgur with a fork to separate the grains. Tip: For extra fluffy bulgur, let it sit uncovered for the last 10 minutes to allow any excess moisture to evaporate.
3. Add 1/2 cup finely chopped parsley, 1/4 cup finely chopped mint, and 2 tbsp finely chopped green onions to the bulgur. Mix gently to combine.
4. In a small bowl, whisk together 1/4 cup lemon juice, 2 tbsp olive oil, and 1/2 tsp salt. Pour over the bulgur mixture and toss to coat evenly. Tip: Let the tabbouleh sit for at least 10 minutes before serving to allow the flavors to meld.
5. Arrange 4 oz smoked salmon on top of the tabbouleh just before serving. Tip: For an elegant presentation, roll the smoked salmon slices into roses before placing them on the tabbouleh.

Unbelievably light yet packed with flavor, this Tabbouleh with Smoked Salmon is a testament to how simple ingredients can create something extraordinary. The smoky salmon pairs beautifully with the bright, herby tabbouleh, making it a dish that’s as visually appealing as it is delicious. Serve it with a slice of crusty bread for a complete meal that feels indulgent yet wholesome.

Tabbouleh with Roasted Eggplant

Kicking off the summer with a dish that’s as vibrant as the season itself, I’m sharing my take on Tabbouleh with Roasted Eggplant. It’s a recipe that brings back memories of family picnics, where the freshness of the herbs and the smokiness of the eggplant created a symphony of flavors.

Ingredients

• 1 cup bulgur wheat
• 2 cups water
• 1 large eggplant, diced into 1-inch pieces
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup finely chopped parsley
• 1/2 cup finely chopped mint
• 1/4 cup finely chopped green onions
• 2 medium tomatoes, diced
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, toss the diced eggplant with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the eggplant in a single layer on a baking sheet and roast for 25 minutes, or until golden brown and tender, stirring halfway through.
4. While the eggplant roasts, rinse the bulgur wheat under cold water until the water runs clear.
5. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed bulgur wheat, reduce the heat to low, cover, and simmer for 10-12 minutes, or until the water is absorbed and the bulgur is tender.
6. Fluff the cooked bulgur with a fork and let it cool to room temperature.
7. In a large bowl, combine the cooled bulgur, roasted eggplant, parsley, mint, green onions, and tomatoes.
8. In a small bowl, whisk together 1/4 cup lemon juice, 2 tbsp olive oil, and 1/2 tsp salt. Pour over the salad and toss gently to combine.
9. Let the tabbouleh sit for at least 10 minutes before serving to allow the flavors to meld.

This Tabbouleh with Roasted Eggplant is a textural delight, with the chewiness of the bulgur, the creaminess of the eggplant, and the crispness of the fresh herbs. Serve it as a hearty side or top it with grilled chicken for a complete meal that’s bursting with flavor.

Tabbouleh with Toasted Almonds

Waking up to the vibrant colors of fresh herbs and the nutty aroma of toasted almonds, I knew I had to share this Tabbouleh with Toasted Almonds recipe with you. It’s a dish that brings back memories of summer picnics and the joy of sharing food with loved ones.

Ingredients

• 1 cup bulgur wheat
• 2 cups boiling water
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh mint
• 1/2 cup diced cucumber
• 1/2 cup diced tomato
• 1/4 cup finely chopped green onion
• 1/4 cup toasted almonds, roughly chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place 1 cup bulgur wheat in a large bowl and pour 2 cups boiling water over it. Cover and let sit for 30 minutes until the bulgur is tender and water is absorbed.
2. While the bulgur is soaking, toast 1/4 cup almonds in a dry skillet over medium heat for 5 minutes, stirring frequently, until golden and fragrant. Let cool, then roughly chop.
3. Fluff the soaked bulgur with a fork and transfer to a large mixing bowl.
4. Add 1/2 cup parsley, 1/4 cup mint, 1/2 cup cucumber, 1/2 cup tomato, and 1/4 cup green onion to the bulgur.
5. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the salad and toss to combine.
6. Gently fold in the toasted almonds.
7. Chill the tabbouleh in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Perfect for a light lunch or a side dish, this tabbouleh is a refreshing mix of textures and flavors. The crunch of toasted almonds adds a delightful contrast to the soft bulgur and fresh vegetables. Serve it in lettuce cups for a fun, hands-on meal or alongside grilled meats for a more substantial dinner.

Tabbouleh with Dried Apricots

Sometimes, the best dishes come from the most unexpected combinations. That’s exactly how I felt when I first tried adding dried apricots to my tabbouleh. The sweetness of the apricots with the freshness of the parsley and mint creates a symphony of flavors that’s hard to resist.

Ingredients

• 1 cup bulgur wheat
• 1.5 cups boiling water
• 1/2 cup finely chopped dried apricots
• 1 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh mint
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Place 1 cup bulgur wheat in a large bowl and pour 1.5 cups boiling water over it. Cover and let sit for 30 minutes until the bulgur is tender and the water is absorbed.
2. While the bulgur is soaking, finely chop 1/2 cup dried apricots, 1 cup fresh parsley, 1/4 cup fresh mint, 1/2 cup cucumber, and 1/4 cup red onion.
3. Fluff the soaked bulgur with a fork to separate the grains. Tip: For extra fluffy bulgur, let it sit uncovered for 10 minutes after fluffing.
4. Add the chopped apricots, parsley, mint, cucumber, and red onion to the bulgur. Gently toss to combine.
5. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, and 1/2 tsp salt. Tip: For a more pronounced flavor, let the dressing sit for 5 minutes before adding to the salad.
6. Pour the dressing over the tabbouleh and toss gently to coat all ingredients evenly. Tip: Use your hands to toss the salad for a more even distribution of flavors.
7. Let the tabbouleh sit for at least 15 minutes before serving to allow the flavors to meld together.

Just like that, you’ve got a tabbouleh that’s bursting with freshness and a hint of sweetness from the apricots. The texture is wonderfully chewy from the bulgur, with a crisp contrast from the cucumber and herbs. Serve it alongside grilled meats or as a standalone salad for a light, satisfying meal.

Tabbouleh with Fresh Figs and Goat Cheese

Perfectly ripe figs and creamy goat cheese transform traditional tabbouleh into a summer dish that’s both refreshing and indulgent. I stumbled upon this combination during a lazy afternoon when my garden was overflowing with herbs, and my fridge had just a few figs left from the farmer’s market—talk about a happy accident!

Ingredients

• 1 cup bulgur wheat
• 1.5 cups boiling water
• 1/2 tsp salt
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 2 medium tomatoes, diced
• 1/2 cup diced cucumber
• 4 fresh figs, quartered
• 1/2 cup crumbled goat cheese

Instructions

1. Place 1 cup bulgur wheat in a large bowl and pour 1.5 cups boiling water over it. Cover and let sit for 30 minutes until the bulgur is tender and water is absorbed.
2. Fluff the bulgur with a fork, then stir in 1/2 tsp salt, 1/4 cup lemon juice, and 1/4 cup olive oil until well combined.
3. Add 1 cup chopped fresh parsley, 1/2 cup chopped fresh mint, 2 medium diced tomatoes, and 1/2 cup diced cucumber to the bulgur mixture. Gently toss to combine.
4. Arrange 4 quartered fresh figs on top of the tabbouleh, then sprinkle with 1/2 cup crumbled goat cheese.
5. Let the tabbouleh sit for 10 minutes before serving to allow the flavors to meld together.

Fresh figs add a sweet contrast to the tangy goat cheese and herby tabbouleh, making every bite a delightful mix of textures and flavors. Serve it as a standalone salad or alongside grilled meats for a more substantial meal.

Tabbouleh with Grilled Chicken

Mmm, there’s nothing like the fresh, vibrant flavors of tabbouleh paired with perfectly grilled chicken to make a summer meal feel special. I remember the first time I tried this combo at a friend’s backyard BBQ, and I’ve been hooked ever since. It’s the kind of dish that’s as satisfying to make as it is to eat, with each ingredient bringing its own pop of color and taste to the table.

Ingredients

• 1 cup bulgur wheat
• 2 cups boiling water
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chopped parsley
• 1/2 cup chopped mint
• 1 cup diced tomatoes
• 1/2 cup diced cucumber
• 1/4 cup finely chopped green onions
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika

Instructions

1. Place 1 cup bulgur wheat in a large bowl and pour 2 cups boiling water over it. Cover and let sit for 30 minutes until the bulgur is tender and water is absorbed.
2. In a small bowl, whisk together 1/4 cup olive oil, 1/4 cup lemon juice, 1 tsp salt, and 1/2 tsp black pepper to make the dressing.
3. Fluff the bulgur with a fork and stir in the dressing until well combined.
4. Add 2 cups chopped parsley, 1/2 cup chopped mint, 1 cup diced tomatoes, 1/2 cup diced cucumber, and 1/4 cup finely chopped green onions to the bulgur. Toss gently to mix.
5. Preheat grill to medium-high heat (about 375°F).
6. Rub 2 boneless, skinless chicken breasts with 1 tbsp olive oil, then season with 1/2 tsp garlic powder and 1/2 tsp paprika.
7. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F.
8. Let chicken rest for 5 minutes before slicing.
9. Serve grilled chicken slices over a bed of tabbouleh.

Here’s the scoop: the tabbouleh is wonderfully fresh and herby, with a lemony zing that complements the smoky, spiced chicken beautifully. Try serving it with a side of warm pita bread for scooping up every last bite, or layer it all in a wrap for an easy grab-and-go lunch.

Tabbouleh with Shrimp and Lime

How many times have I found myself staring into the fridge, wondering what to make for dinner that’s both refreshing and satisfying? Too many to count. That’s why this Tabbouleh with Shrimp and Lime has become my go-to. It’s a dish that brings together the zest of lime, the freshness of herbs, and the succulence of shrimp in a way that’s simply irresistible.

Ingredients

• 1 cup bulgur wheat
• 1.5 cups boiling water
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 cup chopped parsley
• 1/2 cup chopped mint
• 1/2 cup diced cucumber
• 1/2 cup diced tomato
• 1/4 cup diced red onion
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the bulgur wheat in a large bowl and pour the boiling water over it. Cover and let it sit for 30 minutes until the water is absorbed and the bulgur is tender.
2. While the bulgur is soaking, heat the olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside.
3. Fluff the soaked bulgur with a fork to separate the grains. Tip: For extra flavor, let the bulgur cool slightly before adding the other ingredients to prevent the herbs from wilting.
4. Add the parsley, mint, cucumber, tomato, and red onion to the bulgur. Mix well to combine.
5. Drizzle the lime juice over the mixture and sprinkle with salt and black pepper. Toss gently to ensure everything is evenly coated.
6. Gently fold in the cooked shrimp. Tip: If you’re not serving immediately, keep the shrimp separate and add them just before serving to maintain their texture.
7. Chill the tabbouleh in the refrigerator for at least 15 minutes before serving to allow the flavors to meld. Tip: For an extra burst of freshness, serve with additional lime wedges on the side.

Zesty and vibrant, this Tabbouleh with Shrimp and Lime is a celebration of textures and flavors. The crunch of the vegetables, the tenderness of the shrimp, and the tangy lime dressing make every bite a delight. Try serving it in lettuce cups for a fun, hands-on meal that’s perfect for summer gatherings.

Tabbouleh with Roasted Sweet Potatoes

Zesty and vibrant, this Tabbouleh with Roasted Sweet Potatoes is my go-to dish when I crave something fresh yet hearty. I remember first stumbling upon this combination during a potluck, and ever since, it’s been a staple in my kitchen, especially when I need to impress with minimal effort.

Ingredients

• 2 cups bulgur wheat
• 4 cups water
• 2 medium sweet potatoes, cubed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• 1/2 cup green onions, sliced
• 2 tomatoes, diced
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 tsp salt

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25 minutes, or until tender and slightly caramelized, flipping halfway through.
4. While the sweet potatoes roast, bring 4 cups of water to a boil in a medium saucepan. Add the bulgur wheat, cover, and remove from heat. Let it sit for 20 minutes, then fluff with a fork.
5. In a large bowl, combine the cooked bulgur wheat, roasted sweet potatoes, parsley, mint, green onions, and tomatoes.
6. In a small bowl, whisk together 1/4 cup lemon juice, 1/4 cup olive oil, and 1 tsp salt. Pour over the tabbouleh mixture and toss to combine.
7. Let the tabbouleh sit for at least 10 minutes before serving to allow the flavors to meld.

Vibrant and satisfying, this dish offers a delightful contrast between the fluffy bulgur and the creamy sweet potatoes. Serve it as a main with a side of grilled chicken or scoop it up with crisp lettuce leaves for a light lunch.

Tabbouleh with Watermelon and Feta

Delightfully refreshing and bursting with flavors, this Tabbouleh with Watermelon and Feta is my go-to summer dish. I remember first trying a version of it at a friend’s backyard BBQ, and I’ve been tweaking the recipe ever since to get that perfect balance of sweet, salty, and fresh.

Ingredients

• 1 cup bulgur wheat
• 1.5 cups boiling water
• 2 cups diced watermelon
• 1 cup crumbled feta cheese
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Place 1 cup bulgur wheat in a large bowl and pour 1.5 cups boiling water over it. Cover and let sit for 30 minutes until the bulgur is tender and water is absorbed.
2. Fluff the bulgur with a fork and let it cool to room temperature, about 20 minutes. Tip: Spreading it out on a tray speeds up cooling.
3. Add 2 cups diced watermelon, 1 cup crumbled feta cheese, 1/2 cup chopped fresh mint, and 1/2 cup chopped fresh parsley to the bulgur.
4. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, and 1/2 tsp salt. Tip: Adjust lemon juice to your liking for more tang.
5. Pour the dressing over the tabbouleh mixture and gently toss to combine. Tip: Use your hands for mixing to prevent crushing the watermelon.
6. Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.

Light and vibrant, this tabbouleh is a textural dream with the crunch of bulgur, the juiciness of watermelon, and the creaminess of feta. Serve it in hollowed-out watermelon halves for a stunning presentation at your next summer gathering.

Conclusion

Now that you’ve explored these 18 fresh Tabbouleh recipes, it’s clear there’s a version for every taste and occasion. Whether you’re craving something traditional or adventurous, these dishes promise to delight. We’d love to hear which recipe stole your heart—drop a comment below! And if you found inspiration here, why not share the love? Pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!

Bella Bacinos