Almond Free Classic Tabbouleh
Bright, herby, and deeply refreshing, this Lebanese-inspired grain salad is built almost entirely from fresh produce and pantry staples — no nuts anywhere near it. Heaps of flat-leaf parsley and fresh mint do the heavy lifting here, giving every bite a clean, vibrant punch that pairs beautifully with the warm spice notes of allspice and cinnamon. The bulgur is soaked rather than cooked, which keeps the texture light and lets it absorb the lemon juice as it softens, resulting in grains that are tender without turning mushy. Salting the tomatoes first and draining off the excess liquid is a small but smart step that keeps the whole salad from going watery. A generous drizzle of extra-virgin olive oil ties everything together and gives the dish a satisfying richness. Serve it straight from the bowl or scoop it up with crisp romaine leaves for a little extra crunch — either way, it disappears fast.
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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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