Name: No-cook Tabbouleh Recipe
Prep time: 15 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 3/4 cup (150g) fine burghul/bulgur #1; 2 cups (425g) minced tomatoes, with their juices (about 3 medium tomatoes); 1/3 cup (80g) lemon juice (from about 2 lemons); 2 cups (100g) finely minced flat-leaf parsley leaves (about 2 big bunches); 3/4 cup (45g) finely minced green onions (less than 1 bunch); 1 cup (35g) minced mint leaves (about 1 big bunch or 2 smaller ones); 1/4 cup (45g) extra virgin olive oil; Salt to taste; 1/4 teaspoon freshly ground black pepper

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Introduction

No-cook tabbouleh is a fresh and vibrant Middle Eastern salad that combines bulgur, tomatoes, herbs, and lemon juice. This quick and easy recipe requires no cooking, making it perfect for a light, healthy meal or a colorful side dish.

A top-down view of four dishes on a white marbled surface, each in a white or black bowl or plate. The upper left black bowl is filled with a finely chopped salad featuring bright green leaves, white grains, and small red pieces, giving a colorful, textured look. To the right, a white plate holds five golden-brown crispy spring rolls lined up closely. Below on the left, a white plate contains a creamy white spread topped with red-orange drizzles, likely spices or sauce, creating a spotted pattern. Lastly, at the bottom right, a black bowl has a smooth white creamy layer with yellow oil drizzled in irregular shapes, sprinkled with dark crushed herbs or spices. The image has soft lighting and a neat arrangement. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (150g) fine burghul/bulgur #1 *
2 cups (425g) minced tomatoes, with their juices (from about 3 medium tomatoes)
1/3 cup (80g) lemon juice (from about 2 lemons)
Salt to taste
2 cups (100g) finely minced flat-leaf parsley leaves (from about 2 big bunches) **
3/4 cup (45g) finely minced green onions (from less than 1 bunch)
1 cup (35g) minced mint leaves (from about 1 big bunch, or 2 smaller ones)
1/4 cup (45g) extra virgin olive oil
1/4 teaspoon freshly ground black pepper

Instructions

Step 1: In a mixing bowl, combine the fine burghul with the minced tomatoes and their juices, lemon juice, and a pinch of salt. Let the mixture soak for about 20 minutes to allow the bulgur to hydrate while you prepare the other ingredients.
Step 2: Add the finely minced parsley, green onions, and mint to the bulgur and tomato mixture. Drizzle with the extra virgin olive oil and sprinkle with freshly ground black pepper. Mix everything well and let it sit for about 10 minutes before adjusting the salt to taste and serving.

Tips & Variations

Use fine burghul/bulgur #1 specifically, as it absorbs the liquids well without needing to be cooked in hot water.
For a twist, add diced cucumber or chopped bell pepper for extra crunch and color.
If fresh mint is unavailable, dried mint can be used sparingly but adjust amounts according to taste.

Storage

Store tabbouleh in an airtight container in the refrigerator for up to 48 hours. The flavors develop well after resting, but serve within 30 minutes if making for guests to ensure freshness. Re-stir before serving and adjust seasoning if needed.

How to Serve

A black bowl filled with a finely chopped mixture of bright green herbs and small bits of red vegetables, creating a colorful, textured salad. The mix looks fresh and slightly moist, with tiny pieces of white grains or seeds blending in evenly. The bowl sits on a white marbled surface under soft light, giving the overall image a clean and inviting feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use coarse bulgur instead of fine burghul #1?

Coarse bulgur requires cooking or longer soaking, so it’s not ideal for this no-cook recipe. Fine burghul #1 hydrates quickly and works best without heat.

How can I keep the parsley bright and fresh?

Use fresh, crisp parsley and mince it finely just before mixing. Storing the salad properly in the fridge also helps maintain its vibrant green color.