Greek Tabouli Recipe

This Greek Tabouli recipe has a low-fat creamy Tzatziki dressing and is loved by all at summer potlucks. This recipe is sponsored by Stonyfield and Bob’s Red Mill. I’ve also got a cool giveaway of a box of assorted Bob’s Red Mill grains and some free yogurt for you. Scroll down to the bottom to enter.

Update: The giveaway has ended.

Greek Tabouli Recipe
In my experience people seem to like creamy grain salads more then the oil and vinegar-based ones. And I like a good creamy dressing too. But I don’t want one loaded with unhealthy fats. All those glops of mayo! Eek!

The dressing for this bulgur salad is basically a quickly-made Greek Tzatziki sauce. It’s made of Greek yogurt, lemon juice and garlic.

Greek Tabouli Recipe
You mix it with the healthy and quick-cooking bulgur wheat.  Then you add some finely chopped cucumber and lots of dill.

It’s a creamy Greek Tabouli Recipe that is both refreshing and satisfying. A definite crowd-pleaser.

Greek Tabouli Recipe
Another healthy grain to use in easy side dishes is millet. You might also want to check out my recipe for millet salad with tomatoes and feta.

Millet Salad with Tomatoes and Feta

Here’s my easy Greek Tabouli Recipe :



Greek Tabouli

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings


This Greek Tabouli recipe has a low-fat creamy Tzatziki dressing that is loved by all at summer potlucks. If you make this salad ahead of time, the bulgur will soak up some of the dressing. Add some more olive oil, water and/or yogurt and stir until it is creamy again.


  • 3 cups cold water
  • 1/4 tsp. salt
  • 1 & 1/2 cups Bob’s Red Mill 100% Whole Grain Quick-Cooking Bulgur Wheat
  • 1/2 tsp. salt
  • 1 cup of Stonyfield Greek yogurt
  • 56 in. English cucumbers, finely chopped
  • 1/3 cup chopped dill
  • 2 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 1 clove garlic, minced
  • 1/2 tsp. coarse pepper


  1. In a large saucepan, combine the Whole Grain Bulgur Wheat, water and salt. Bring to a boil, simmer to 10-12 minutes, or until tender.
  2. Drain. Rinse with cold water gently to cool faster.
  3. While the bulgar cooks, in a large mixing bowl combine yogurt, cucumbers, dill, lemon juice, olive oil, garlic and pepper.
  4. Add the cooled Bulgur Wheat. Stir. Add more salt and pepper to taste and serve.
    (If making ahead, don’t salt and pepper to taste at the end. Cover and refrigerate. Taste. Add salt and pepper and a bit more olive oil or some water to moisten if the grains have sucked up a lot of the dressing).
Disclosure: I’m a brand ambassador for Stonyfield meaning that they pay me to promote their products on my blog and in social media. They are also providing the yogurt coupons for the giveaway. Bob’s Red Mill is providing the grains for the giveaway and they sent me a similar box to use in my recipe testing. All opinions are my own.