Spinach Tabbouleh
Brighten up your table with a fresh and vibrant twist on a Middle Eastern classic: Spinach Tabbouleh. This healthy, flavor-packed salad combines tender bulgur wheat with finely chopped spinach, parsley, and mint for a nutrient-rich base. Juicy cherry tomatoes, crisp cucumber, and zesty green onions add fresh pops of texture, while a tangy lemon-olive oil dressing infused with cumin ties everything together beautifully. This quick and easy recipe is perfect for meal prep, as the flavors deepen with time in the fridge. Serve it chilled or at room temperature as a refreshing side dish, or enjoy it as a wholesome, vegetarian main course. Whether you’re hosting a gathering or seeking a light meal, this Spinach Tabbouleh is an irresistible fusion of health and taste that will leave everyone reaching for seconds!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup Bulgar wheat
- 1.5 cups Boiling water
- 2 cups Fresh spinach leaves, finely chopped
- 1 cup Fresh parsley, finely chopped
- 0.5 cup Fresh mint leaves, finely chopped
- 1 cup Cherry tomatoes, diced
- 1 medium Cucumber, diced
- 3 stalks Green onion, finely sliced
- 0.25 cup Lemon juice, freshly squeezed
- 0.25 cup Olive oil
- 0.5 teaspoons Ground cumin
- 1 teaspoon Salt
- 0.25 teaspoons Black pepper
Instructions
Place the bulgar wheat in a large heatproof bowl and pour the boiling water over it. Cover the bowl with a clean towel or plastic wrap and let it sit for about 15 minutes, or until the water is absorbed and the bulgar is tender.
Fluff the cooked bulgar wheat with a fork and let it cool completely to room temperature.
While the bulgar cools, prepare the vegetables and herbs: finely chop the spinach, parsley, mint leaves, tomatoes, cucumber, and green onions.
In a large mixing bowl, combine the cooled bulgar wheat, chopped spinach, parsley, mint, cherry tomatoes, cucumber, and green onions.
In a small bowl, whisk together the lemon juice, olive oil, ground cumin, salt, and black pepper to create the dressing.
Pour the dressing over the bulgar mixture and toss gently to coat all the ingredients evenly.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice if desired.
Cover the bowl with plastic wrap and let the tabbouleh sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature as a side dish, or enjoy it on its own as a light and healthy meal.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 539 mg | 23% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 3.4 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 875 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
