This Classic Mint Cucumber Tabbouleh Salad is a simple and quick grain salad, perfect as a side dish to your summer grill meals.

Mint Cucumber Tabbouleh Salad [Vegan]


Cooking Time




  • 1 cup bulgur
  • 3 cups of water
  • pinch of salt
  • dash of black pepper
  • 1 lemon
  • 4 tablespoons olive oil
  • 3 tomatoes
  • 1 cucumber
  • spring onion
  • bushel of mint
  • bushel of parsley


  1. Cook bulgur in 3 cups of salted water for about 15 minutes, according to package instructions, then leave to rest with lid on for another 30 minutes. Toss the cooked bulgur into a large bowl and let cool completely.
  2. Dice tomatoes and cucumber and add to the bulgur.
  3. Finely slice spring onions, mint and parsley and add to the bowl.
  4. Combine the dressing: in a jar add juice of a lemon, olive oil, salt and pepper and stir well to combine.
  5. Pour the dressing over the bulgur and toss to combine.
  6. Serve immediately or store in an air tight container in the fridge for up to 3 days.

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