Low Sugar Classic Tabbouleh
This Lebanese classic is bright, herby, and deeply satisfying — a salad that proves simple ingredients can deliver serious flavor. Every component here is completely natural, with no sweeteners hiding in dressings or marinades, just fresh lemon juice, good olive oil, and a generous heap of parsley and mint doing all the work. The trick of soaking bulgur in lemon juice rather than boiling it keeps the grains delicate and perfectly tender without any fuss. Salting the tomatoes first and draining off the excess liquid is a small step that makes a big difference, keeping the whole dish fresh and vibrant rather than watery. A whisper of allspice and cinnamon adds a warmth that feels unexpected but completely right. Letting it rest for a few minutes before serving is worth the patience — the flavors meld into something that tastes like it took far more effort than it did. Scoop it up with crisp romaine leaves for a light, satisfying bite that works as a side or a meal on its own.
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Learn more →Ingredients
4 servings
- ¼ cup fine bulgur wheat
- 3 tbsp fresh lemon juice, plus more to taste
- ¼ tsp fine salt, plus more to taste
- 2 medium ripe tomatoes (about 10 oz total), cored and finely diced
- 3 cups flat-leaf parsley leaves and tender stems, very finely chopped (from about 2 large bunches)
- ½ cup fresh mint leaves, very finely chopped
- 4 scallions (green and light green parts only), thinly sliced
- 3 tbsp extra-virgin olive oil
- ¼ tsp ground allspice
- ⅛ tsp ground cinnamon
For serving
- romaine lettuce leaves, for scooping (optional)
Instructions
- 1
Place the bulgur in a fine-mesh strainer and rinse briefly under cold water. Transfer to a small bowl, pour over 1 tbsp of the lemon juice and a pinch of salt, and stir to combine. Let the bulgur soak at room temperature for 20–30 minutes, until the grains are just tender and have absorbed the liquid.
- 2
While the bulgur soaks, place the diced tomatoes in a large mixing bowl and season with a pinch of salt. Let them sit for 5 minutes, then tilt the bowl and spoon off any excess tomato liquid that has pooled.
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