For decades, river restoration in the Northwestern United States followed a simple rule: if you saw logs in the water, take them out. Clean streams were seen as healthy streams, fast-moving water was seen as optimal, and wood was treated like a "barrier" to natural processes, particularly those of the local fish.Now, helicopters are flying thousands of tree trunks back into rivers to undo that thinking.In central Washington, one of the largest river restoration efforts ever attempted in the region is underway. More than 6,000 logs are being placed along roughly 38 kilometers, or 24 miles, of rivers and streams across the Yakama Reservation and surrounding ceded lands.Nearly 40 years ago, Scott Nicolai was doing the opposite kind of work, all in the name of restoration."(Back then) the fish heads — what I call the fisheries folks — we stood on the banks, and we looked at the stream," Nicolai, a Yakama Nation habitat biologist, told Oregon Public Broadcasting. "If we saw a big log jam, we thought, 'Oh, that's a barrier to fish. We want the stream to flow.'" Fish find shelter for spawning in the nooks and crannies of wood. Photo credit: CanvaAt the time, logs were removed in an effort to simplify the habitat. However, it soon became clear that wood provided vital "complexity," creating sheltered pockets for salmon and bull trout to spawn and supporting algae that feed aquatic insects. Logs also slow water, spread it across floodplains, and allow it to soak into the groundwater. That water is then slowly released back into streams, helping keep them flowing and cooler during hot, dry periods.The consequences of removing this "critical part of the system" (in addition to overgrazing, railroad construction, and splash dam logging) were made all too clear over the years as the rivers dried up and wildlife populations declined."We're trying to learn from our mistakes and find a better way to manage," said Phil Rigdon, director of the Yakama Nation Department of Natural Resources.That's why Nicolai is now helping lead a project for the Yakama Nation aimed at rebuilding river complexity by returning logs to their rightful place. Many of these streams are now unreachable by road, which is why helicopters are used. Logs are flown from staging areas and carefully placed at precise drop locations marked with pink and blue flagging tape. Many of these streams are now unreachable by road, which is why helicopters are used.Photo credit: CanvaThe wood comes from forest-thinning projects led by The Nature Conservancy and includes species such as Douglas fir, grand fir, and cedar. Although some of the timber could have been sold, it is instead being used as river infrastructure.For tribal leaders, the work carries even deeper meaning. During the helicopter flights, they gathered along the Little Naches River for a ceremony and prayer. Tribal leaders gathered by the Little Naches River for a ceremony and prayer.Photo credit: Canva"It was very simple: to bring what was rightfully part of this land back to us," said former tribal chairman Jerry Meninick.The aftermath of the original restoration project illustrates how human concepts, such as the belief in the superiority of "cleanliness," can be limited and sometimes cause more harm than good. The miracle of nature, however, is that when left to her own devices, she can heal herself.

Nearly every parent hopes their child will be better off than they are: smarter, more secure, and more well-adjusted. Many parents see this as a stamp of successful parenting, but something has changed for children growing up today. While younger generations are known for their empathy, their cognitive capabilities seem to be lagging behind those of previous generations for the first time in history. Dr. Jared Cooney Horvath, a teacher turned cognitive neuroscientist who focuses on human learning, appeared before Congress to discuss concerns about cognitive development in children. In his address to the members of Congress, he says, "A sad fact that our generation has to face is this: our kids are less cognitively capable than we were at their age. Since we've been standardizing and measuring cognitive development since the late 1800s, every generation has outperformed their parents, and that's exactly what we want. We want sharper kids." Student smiling in a classroom, working on a laptop.Photo credit: CanvaHorvath explains that the reason this happens is that each generation has gone to school longer than the previous generation. Gen Z is no exception to the longer duration of time spent in school, but they're the first ones who aren't meeting this normal increase in cognitive development. According to the cognitive neuroscientist, the decline is due to the introduction of screens in the classroom, which started around 2010. "Across 80 countries, as Jean was just saying, if you look at the data, once countries adopt digital technology widely in schools, performance goes down significantly. To the point where kids who use computers about five hours per day in school for learning purposes will score over two-thirds of a standard deviation less than kids who rarely or never touch tech at school," Horvath reveals.In most cases, the decline in performance doesn't result in better strategies. The neuroscientist shares that the standardized testing has been adjusted to accommodate lower expectations and shorter attention spans. This is an approach that educators, scientists, and researchers went to Capitol Hill to express wasn't working. But not every country is taking the approach of lowering standards to meet lowered cognitive ability. Denmark went in the opposite direction when it realized their students were slipping behind. France24 recently interviewed educators in Denmark following their seemingly novel approach to students struggling with cognitive development. Since the beginning of the 2025/2026 school year, Denmark has not only been having students turn in their cellphones, but they've also taken tablets, laptops, and computers out of the classroom. No more digital learning for the majority of the school day. Danes went old school by bringing back physical textbooks, workbooks, and writing assignments. The results have been undeniable. Even the students can't seem to deny the success of the countrywide shift in educational approach."I think the biggest issue has been that, because we kind of got rid of the books and started using screens instead, that we've noticed that a lot of the kids have trouble concentrating, so it's pretty easy to swipe with three fingers over to a different screen and have a video game going, for example, in class," Copenhagen English teacher, Islam Dijab tells France24.Now, instead of computers being part of every lesson, Denmark uses computers very sparingly and with strict supervision. One student says that it has been nice not having screen time at school because she loves to read and write. But it wasn't just the lack of attention span children were developing, they were also developing low self-esteem and poor mental health due to the amount of time spent on devices. Students focused and ready to learn in the classroom.Photo credit: CanvaThe data showing the negative impact of screens on teens' brains has prompted a nationwide change in Denmark that extends outside of the classroom. Afterschool activities are eliminating or extremely limiting electronic use. There is also a national No Phone Day that encourages everyone to put away their devices for the day, and Imran Rashid, a physician and digital health expert, is petitioning parliament to ban social media use for children under the age of 15. The no phone movement in Denmark is a nationwide effort that hopes to right the ship before another generation feels the effects.

Abraham Lincoln, the 16th President of the United States, was full of wisdom. His pursuit of knowledge remained steadfast throughout his life."His ambition was a little engine that knew no rest," Lincoln's law partner said of him, according to the National Archives.Although his life was infamously cut short by assassin John Wilkes Booth on Friday, April 14, 1865, his words continue to inspire people years after his death. One of Lincoln's most famous quotes about how he achieved success centers on his reliance on loyal friendship and is twinged with self deprecation: - YouTube www.youtube.com "I’m a success today because I had a friend who believed in me and I didn’t have the heart to let him down."There has been some debate about whether Lincoln really said this—and there are no historical documents confirming he did. However, the attribution has stuck. Showcasing Lincoln's humor, the quote represents how Lincoln relied on friends and the strength and encouragement he received from them during personal hardships and his political career to carry him through.There are many examples from Lincoln's life that support the importance he placed on his friendships. One example came from Illinois businessman, G.S. Hubbard, who said about Lincoln: "We were thrown much together, our intimacy increasing. I never had a friend to whom I was more warmly attached. His character was nearly faultless. Possessing a warm, generous heart, genial, affable, honest, courteous to his opponents, persevering, industrious in research, never losing sight of the principal point under discussion." Abraham Lincoln portrait by Alexander Gardner in 1865.Photo credit: CanvaOne of Lincoln's closest friendships was with a man named Joshua Speed, who befriended Lincoln long before his presidency back in Springfield, Illinois, in 1837. According to Smithsonian Magazine, Speed helped the future president make it through two "serious, suicidal bouts of depression." Lincoln battled depression throughout his life, notably after the start of his political career in the mid 1830s, and in 1840 when he shockingly broke off his engagement to Mary Todd, with whom he would later marry in 1842 and welcome four sons.By 1846, Lincoln was elected to the U.S. House of Representatives and was deemed one of the most successful attorneys in Illinois. However, "Lincoln still suffered from bouts of depression, sorrow over the death of his son Edward Baker Lincoln, and disappointment after two failed runs for the U.S. Senate," according to the National Park Service. - YouTube www.youtube.com However, Lincoln was also buoyed by friends, especially during his run for president. One in particular was David Davis, a circuit judge who met Lincoln in Illinois while he was still a practicing attorney. "The two became close friends, and Davis worked diligently as Lincoln's campaign manager at the 1860 Republican nominating convention in Chicago. Along the way, Davis went from a circuit-riding lawyer to a U.S. Supreme Court Associate Justice and maintained a long-time friendship with Abraham Lincoln," according to Davis's website.And it was Lincoln's sense of humor that helped him through his darkest times and drew friends to him. Lincoln's longtime friend from Illinois, lawyer Thomas W. S. Kidd, wrote of him: "He enjoyed a joke or good story, and possessing an inexhaustible fund of both, they were ever at hand or within reach when occasion required them for his own or the amusement of his friends. They certainly attracted to him more friends that stuck to him, whether on the calm or stormy side of life, than any other influence he could use to draw them."Lincoln's quote on friendship highlighted the president's sense of humor and humility and shows that without friends and the support of others, his success may not have been possible.

Naming your baby is a really special experience that can help shape who they become, honor the legacy of close friends and family members, and carry personal meaning through symbolism. It's a hard process to get just right, and unfortunately, there are a lot of horrible ways it can go wrong.One couple with a rather unfortunate last name recently took to social media to playfully mourn all the names they "absolutely can't" use for their impending baby.Quince and Zach have built a following of more than three million people across Instagram and TikTok, where they share relatable, funny content about life as young parents to a two-year-old daughter, with another baby on the way.There's just one problem for Quince and Zach, and it's their last name: Cox.There's nothing wrong with Cox on the surface; it's a perfectly normal and respectable last name. It wasn't until the couple started brainstorming names for their soon-to-be baby girl that they realized Cox was, let's say, problematic.In a hilarious post on Instagram, the couple recently shared a lengthy, exhaustive list of names they immediately knew would be a no-go:Holden CoxAnita CoxHarry CoxSawyer CoxSharon CoxCheck out the fantastic, tongue-in-cheek post here: See on Instagram More than 400,000 people interacted with the viral post, including thousands of comments from people eager to share their own close calls with unfortunate baby names."Maiden name was Dix. I'm now a Cox. I wish I was joking," wrote Shenai Cox."My maiden last name is cox. Definitely couldn't hyphenate with my husband. His last name is Oancea (pronounced want-cha) want-cha cox? No thank you," another user wrote."My last name is Muncher soooo..." wrote Amber Muncher.There were even a few people who could only wish their parents had shown the same foresight as Quince and Zach.Harry Wang, a commenter, wrote, "Wish my parents though like that," before adding, "It's a part of me now, gotta wear it with pride."In any case, the public service announcement was much appreciated by all:"As a former cox (maiden name) more people need to be this aware some Cox’s are shockingly blase out here about what they are naming their kids," someone wrote.In part two of the post, Quince added more names to the cross-off list and revealed why she couldn't hyphenate her last name after getting married."I mean we could always hyphenate my maiden name 'Pullen'" she joked in the caption before officially eliminating Hugh Cox, Olive Cox, and Ophelia Cox.You may laugh, but variations of Olive are some of the most popular names in America. See on Instagram A few labor and delivery nurses even chimed in on Quince's post to voice their support, saying they wished more parents would be mindful of names that could one day humiliate their children.There are more ways a name can go wrong than just having phallic undertones. There could be easy rhymes, embarrassing abbreviations, or even an unfortunate "first initial, last name" combination that makes emailing an unpleasant experience for a child one day. Nurses who meet babies all day, every day have seen some horror stories: @issabelvictoria_ Baby names are so fun? #nicunurse #neonatalnurse #nursesoftiktok #newgradnurse #newgradnurses #nursetok #nursingschool #nursetiktok #nursing #fyp #nurse While there are only a handful of names that are strictly illegal in the United States—depending on the state, you may have trouble naming your baby Hitler, Santa Claus, or King—parents are urged to take precautions against names that could make life difficult for their child.Some helpful methods include saying the name out loud (both the full and shortened versions), spelling it out, checking the initials, and watching for embarrassing nicknames, to start.

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by Joseph P. Farrell, Giza Death Star: Some stories that I receive are stories that will only manifest their importance over a long span of time, and this story – shared by V.T. with our gratitude – is one of them. Because of this long term (and I suspect, very long term) implication, it is a story […]

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My family devours this Thai basil chicken, as it’s a healthier version of popular takeout, without sacrificing any flavor. It’s fast, flavorful, and always satisfying. This Thai Basil Chicken is everything I want in a stir-fry – quick, flavorful, and full of texture. In This Article Key Recipe IngredientsSubstitutions and VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Thai Basil ChickenVideo: Watch Us Make This RecipeThai Basil Chicken RecipeAmy’s NotesFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Key Recipe Ingredients Light or Low Sodium Soy Sauce – Forms the salty, savory base of the sauce while keeping the sodium level in check. Regular soy sauce works too, just use a little less. Asian Oyster Sauce – Adds depth and a touch of sweetness that balances the soy sauce. Hoisin sauce can be used if you don’t have oyster sauce on hand. Palm Sugar – Brings a subtle caramel sweetness that rounds out the sauce. Light brown sugar is a good substitute if palm sugar isn’t available. Boneless Skinless Chicken Thighs – Stay juicy and tender while soaking up all the sauce flavors. Chicken breast can be used, but thighs give a richer result. Thai Basil Leaves – The star of the dish, adding a peppery, slightly anise-like aroma. If you can’t find Thai basil, Italian basil works in a pinch. Lime Slivers – A squeeze of lime at the end brightens up the flavors and adds a fresh finish. Sriracha – Optional for serving, it adds extra heat and tang for those who like a spicy kick. Substitutions and Variations Here are some of our favorite substitutions and variations: Protein Options: I usually stick with chicken thighs, but you can swap in ground chicken, pork, or even shrimp. Veggie Add-Ins: Try adding sliced zucchini, snap peas, or mushrooms for extra texture. You can also toss in baby spinach or bok choy at the end for some greens. Heat Level: I like a little kick from the crushed red pepper, but you can tone it down or spice it up with fresh Thai chilies. Adjust to your comfort level. Step-By-Step Recipe Instructions Whisk together soy sauce, oyster sauce, palm sugar, and red pepper to make the sauce. Sauté onion in hot oil until translucent, then add garlic and cook 1 minute more. Add chicken and cook until no longer pink in the center. Stir in bell peppers and cook for 2 more minutes until slightly tender. Pour in prepared sauce and stir until everything is evenly coated and heated through. Remove from heat, fold in Thai basil leaves, and serve hot over rice. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep the Sauce Early: Whisk together the soy sauce, oyster sauce, palm sugar, and crushed red pepper up to two days in advance. Keep it covered and chilled in the fridge until you’re ready to cook. Cut and Store Ingredients: You can chop the onion, garlic, and bell pepper a day ahead. Store them separately in airtight containers in the refrigerator to make cooking night a breeze. Make Entirely Ahead: This dish reheats beautifully. Make the full recipe, let it cool, and store it in an airtight container for up to three days. Reheat before serving. This Thai Basil Chicken is one of my favorite quick dinners when I want something bold and satisfying. What To Serve with Thai Basil Chicken Side Dishes This Thai Basil Chicken goes perfectly with a simple bowl of rice, but we also love it alongside Thai Fried Rice for a hearty, flavor-packed meal. For something with a nutty kick, try pairing it with Thai Peanut Noodles or keep things classic with our Instant Pot Jasmine Rice. If you’re in the mood for something cozy, a bowl of Coconut Curry Chicken Noodle Soup makes a comforting side that complements the basil and spice beautifully. Salads For a crisp, refreshing contrast, serve this dish with Crunchy Thai Salad – the textures work so well together. It’s also great with Chicken Pesto Pasta Salad or Chicken Caprese Salad when you want something light but satisfying. If you’re planning a bigger spread, Chopped Asian Chicken Salad with Sesame Ginger Dressing adds a fresh, tangy balance to the rich flavors of the chicken. Video: Watch Us Make This Recipe Print Thai Basil Chicken This Thai Basil Chicken is ten times better than any takeout, plus way healthier to boot. Skip the takeout and make your own scrumptious Thai Basil Chicken for dinner. Course Dinner, Main DishCuisine Asian, ThaiDiet Gluten Free, Low Fat, Low LactoseMethod Stovetop Prep Time 20 minutes minutesCook Time 7 minutes minutesTotal Time 27 minutes minutes Servings 6 servings Calories 503kcal Author Amy Dong IngredientsFor the Sauce:8 tablespoons light or low sodium soy sauce4 tablespoons Asian oyster sauce2 tablespoons palm sugar see notes2 teaspoons dry crushed red pepperFor the Chicken:4-6 tablespoons olive oil or cooking oil of your choice1 large onion chopped8 cloves fresh garlic chopped4 pounds boneless skinless chicken thighs pat-dried, cut into 1 1/2 inch pieces2 cups Thai basil leaves no stems1 large red bell pepper seeded and thinly slicedFor Garnish:lime sliverssriracha sauce InstructionsIn a bowl, hand-whisk together the sauce ingredients until combined. Can be made ahead of time, covered, and chilled until ready to use.In a large heavy pan or wok, heat oil over medium high heat until hot. Add onion and stir until translucent, 2-3 min.Add garlic and stir 1 more minute. Add chicken, stirring for 2 min or just until no longer pink in center. Add red bell peppers, stirring 2 more minutes.Add prepared sauce, stirring 1 minute or until heated through and fully incorporated. Turn heat off. Gently stir in the basil leaves.Serve with your choice of white or brown rice, spooning excess sauce over individual plates. Video Notes Palm sugar is known for its deep caramel flavor; if you can’t find it, you can substitute with light brown sugar. It may seem like a lot of garlic, but it cooks down perfectly; however, you can use less if you’d like.  Use Thai basil if possible. It has a slightly peppery, anise flavor that makes the dish authentic and aromatic. Pat the chicken dry before cooking. This helps it sear nicely and prevents excess moisture from watering down the sauce. Use a wok or large skillet. You’ll need plenty of space to stir-fry everything quickly without steaming the ingredients. Don’t overcook the chicken. It only needs a few minutes to stay tender and juicy. Add the basil at the very end. Stir it in off the heat so it stays bright and fragrant instead of wilting too much. Adjust the spice level. Start with less crushed red pepper if you prefer mild heat, then add more to taste. Prep everything before you start cooking. Stir-frying moves fast, so have your sauce, veggies, and chicken ready to go. This recipe is part of our Healthy 30-Minute Dinners Recipe Collection. We love serving this Thai basil chicken alongside some Instant Pot Jasmine Rice or Thai Fried Rice.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 503kcal | Carbohydrates: 12g | Protein: 62g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 287mg | Sodium: 1960mg | Potassium: 945mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1549IU | Vitamin C: 40mg | Calcium: 67mg | Iron: 4mg Amy’s Notes I make this Thai Basil Chicken whenever I’m craving a better-than-takeout healthy dinner that’s packed with flavor. Here’s what makes it stand out: Big, Balanced Flavor: The sauce hits all the right notes – salty, sweet, and just a little spicy. It’s that same harmony of flavors I love in this Thai Chicken Curry. Tender Chicken Every Time: Using boneless chicken thighs keeps the meat juicy and flavorful. They soak up the sauce beautifully without drying out. Fresh Basil Finish: Stirring in the Thai basil at the end gives the dish a burst of freshness and that signature aroma that makes the whole kitchen smell incredible. Quick and Easy: Everything cooks in one pan in under 30 minutes. It’s the kind of meal that feels special but fits easily into a weeknight, just like Pad See Ew (Thai Noodles). Perfect with Rice: The sauce is so good you’ll want every bit of it. Spoon it over rice to soak up all that garlicky, savory goodness. Frequently Asked Questions What if I can’t find Thai basil? If Thai basil isn’t available, you can use regular sweet basil. The flavor will be a little milder and less peppery, but it still tastes great. Thai basil adds a distinct aroma, so use it when you can. Can I make this less spicy? Absolutely. Simply reduce or omit the crushed red pepper for a milder version. You can always serve Sriracha or chili flakes on the side for anyone who likes extra heat. How long does it keep? Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave until warmed through, and add a few fresh basil leaves before serving for the best flavor. More to Cook and Eat Grilled Shrimp Kabobs (Skewers) – This Spicy Thai Grilled Shrimp is succulent, tender, and mouthwatering. It takes only 10 minutes; great for weeknight dinner and weekend parties. Honey Soy Chicken – This Baked Honey Soy Chicken requires only a handful of simple ingredients. Tender, flavorful chicken that’s perfect for meal prep. Parmesan Crusted Chicken – This Parmesan Crusted Chicken is oven-baked for a healthy and scrumptious weeknight meal. The easy bruschetta topping is simply amazing. Red Thai Curry Mussels – Red Thai Curry Mussels – big on flavor, yet light and healthy. This is the ideal appetizer for seafood fans. Bonus: this succulent dish is super easy.

This tabbouleh recipe brings fresh herbs and bright flavor to the table. The mix of parsley, mint, lemon, and olive oil makes for a deliciously healthy and hearty side dish or lunch. I love how this Tabbouleh turns a few humble ingredients into something so flavorful. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with TabboulehTabbouleh Recipe RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make this Tabbouleh whenever I’m craving a fresh and colorful salad perfect for easy lunches or make-ahead dinners. Here’s what makes it special: Bright, Fresh Flavor: The lemon juice and olive oil soak into the bulgar and herbs, giving every bite a clean, zesty taste, like this Farro Salad. Perfect Texture: The bulgar turns out tender but still a little chewy, balancing beautifully with the crisp cucumbers and juicy tomatoes. Herb-Lover’s Dream: Fresh parsley and mint are the stars here. Make-Ahead Friendly: This salad actually gets better as it rests. The flavors meld together, so it’s ideal for prepping ahead or packing for lunch the next day. Healthy and Versatile: It’s naturally vegan, full of fiber, and pairs with just about anything. I love serving it alongside grilled meats or another grain salad like this Wheat Berry Salad. Key Recipe Ingredients Bulgar – The hearty base of the salad that adds a nutty flavor and chewy texture. Fine or medium grind works best. Quinoa or couscous can be used if you need a gluten-free option. Chicken Broth – Cooks the bulgar and infuses it with savory depth. Use vegetable broth to keep the dish vegan. Freshly Squeezed Lemon Juice – Adds bright, tangy flavor that balances the olive oil and brings the salad to life. Adjust the amount to taste. Cucumbers – Bring a cool, crisp bite to the salad. Seedless or Persian cucumbers work best for texture. Cherry or Grape Tomatoes – Add juicy sweetness and color. Regular diced tomatoes can also be used. Fresh Parsley – The main herb that gives tabbouleh its signature freshness. Use flat-leaf parsley for the best flavor. Fresh Mint – Adds a cool, aromatic note that pairs perfectly with the lemon and parsley. Substitutions And Variations Here are some of our favorite substitutions and variations: Grain Options: I usually stick with bulgar, but quinoa or couscous work great if you want a gluten-free or faster-cooking option. You can even try farro for a heartier texture. Herb Mix: I love the classic parsley and mint combo, but you can toss in cilantro or basil if that’s what you have. It keeps things fresh and interesting. Add-Ons: Try adding chickpeas, diced bell peppers, or crumbled feta for extra protein and flavor. You can also stir in a handful of arugula or spinach for more greens. I make this Tabbouleh whenever I want something light, colorful, and full of flavor. Step-By-Step Recipe Instructions Add dry bulgar and broth to a medium saucepan. Bring to a boil, then reduce to a simmer and cover tightly for 10 minutes. This gently steams the grains for the perfect texture. Turn off the heat and let the bulgar sit covered for 5 more minutes. Fluff with a fork and spread it out to cool to room temperature. Cooling it fully keeps the herbs fresh and prevents sogginess. Transfer the cooled bulgar to a serving bowl. Stir in lemon juice, olive oil, and garlic powder until evenly combined. This gives the salad its signature bright and zesty base. Add chopped cucumbers and tomatoes to the bowl. Gently stir to combine. These add juicy texture and a pop of freshness. Add chopped parsley, mint, and green onions. Fold gently to avoid bruising the herbs. The combination of herbs gives tabbouleh its classic aroma and color. Season with kosher salt and black pepper to taste. Let sit for 1–2 hours before serving. This resting time lets all the flavors meld together beautifully. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Cook the Bulgar in Advance: You can cook and cool the bulgar up to two days ahead. Store it in an airtight container in the fridge until you’re ready to mix the salad. Give it a quick fluff with a fork before using. Prep the Veggies and Herbs: Chop the cucumbers, tomatoes, parsley, mint, and green onions a day ahead. Keep them in separate containers, covered and chilled, to stay crisp and fresh. What To Serve with Tabbouleh Chicken and Shrimp This fresh and lemony Tabbouleh pairs beautifully with light proteins. We love serving it alongside Lemon Basil Orzo with Chicken for a bright, Mediterranean-style meal. It’s also delicious next to Chicken Shawarma Recipe, Honey Lemon Shrimp, or Lemon Pepper Shrimp for a light and flavorful dinner. Other Mains For something heartier, try serving Tabbouleh with Grilled Pork Tenderloin or a juicy Perfectly Cooked Steak. The fresh herbs and lemon in the salad balance the richness of the meat perfectly. Sandwiches We also like to pair it with handhelds for a quick lunch. Tabbouleh makes a refreshing side to Smoked Salmon Pinwheels or Olive, Bacon and Watercress Sandwiches. It adds a bright, crisp contrast that rounds out the meal. Print Tabbouleh Recipe This Tabbouleh recipe is fresh, healthy, and flavorful. It just happens to be vegan, which means more people can enjoy. Tabbouleh makes for a deliciously satisfying lunch or side dish.  Course Appetizer, SaladCuisine MediterraneanDiet Gluten Free, Low Fat, Vegan, VegetarianMethod Stovetop Prep Time 20 minutes minutesCook Time 10 minutes minutesTotal Time 30 minutes minutes Servings 6 Calories 251kcal Author Amy Dong Ingredients1 cup bulgar dry, sometimes called bulgar wheat1 ¾ cup chicken broth or vegetable broth, regular strength2-3 tablespoons lemon juice freshly squeezed, amount depending on taste3 tablespoons extra virgin olive oil¼ teaspoon garlic powder½ cup cucumbers seedless, chopped½ cup cherry tomatoes or grape tomatoes, chopped¼ cup parsley packed, freshly chopped¼ cup mint packed, freshly chopped¼ cup green onion freshly chopped, or chiveskosher salt coarse, to tasteblack pepper to taste InstructionsAdd dry bulgar and broth to a medium saucepan. Bring to boil and immediately lower to simmer. Cover with tight fitting lid and simmer for 10 min. Turn heat off, leaving lid on for another 5 minutes. Fluff with fork and let cool to room temperature.Transfer cooled bulgar to serving bowl. Add lemon juice, olive oil, and garlic powder. Stir to incorporate. Add remaining ingredients and gently stir just until combined. Add kosher salt and black pepper to taste. Let sit for 1-2 hours before serving, for best flavor. Notes Use fine or medium-grind bulgar for the best texture. It softens quickly and blends well with the herbs and veggies. If your dry bulgar has different cooking instructions, go with it. I’ve used several brands of bulgar using the below recipe with great results, but if the instructions on your bag of dry bulgar leaves you mind-boggling conflicted, go with your package instructions. Use only the freshest herbs and plenty of them. Some tabbouleh recipes are heavier on the herbs and veggies while using just a sprinkling of bulgar. We like our tabbouleh a bit more hearty, so we aim for about 50/50 with the vegetable to bulgar ratio. Let your finished dish sit for a couple of hours, covered at moderate room temp or chilled. The longer it melds, the better the flavor. Kosher salt and black pepper are listed as to taste; note that tabbouleh kind of loves salt, so you may end up using more than you expected. For faster cooling, transfer cooked bulgar to a large shallow dish to let cool. Tabbouleh tastes better after a couple hours, as the flavors meld together with time. It can be served at room temp or chilled. This recipe is part of our Mediterranean Recipes Collection. We love serving this fresh salad alongside proteins such as our Chicken Shawarma or Honey Lemon Shrimp.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionServing: 1g | Calories: 251kcal | Carbohydrates: 14g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 677mg | Potassium: 262mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 6mg | Calcium: 132mg | Iron: 1mg Frequently Asked Questions Can I make this recipe completely vegan? Absolutely. Just use vegetable broth instead of chicken broth, and the rest of the ingredients are already plant-based. It’s naturally a great choice for vegan or vegetarian meals. Do I need to peel the cucumbers? If you’re using seedless or Persian cucumbers, you can leave the skin on for extra crunch and color. If you prefer a softer texture, go ahead and peel them. Can I add protein to make it a full meal? Yes. Chickpeas, grilled chicken, or shrimp all pair nicely with tabbouleh. The fresh herbs and lemon dressing complement almost any protein. How long does it keep? Store tabbouleh in an airtight container in the fridge for up to 3–4 days. The flavors continue to develop as it sits, making it even better the next day. Give it a quick stir before serving and enjoy it chilled or at room temperature. More to Cook and Eat Lentil Hummus – Give your hummus a twist with this delicious Lentil Hummus. It’s healthy, packed with nutrition, and ultra satisfying to your taste buds. The perfect snack attack solution. 20-Minute Lemon Spinach Orzo Salad – Nothing is more refreshingly delicious as a bowl of Lemon Spinach Orzo Salad during the spring and summer months. Can be made ahead. Easy Rice Pilaf with Mushrooms – This Easy Rice Pilaf with Mushrooms is tender, fluffy, and flavorful. It’s the perfect side dish to accompany any meal, anytime. Caprese Pasta Salad – This Caprese Pasta Salad is refreshing, healthy, and colorful. It can be made a day in advance, as it keeps super well!