Artificial Flavors Free Classic Tabbouleh
Fresh herbs, bright lemon, and warm spice are really all you need to make something this satisfying — and every single ingredient here is exactly what it says it is. No flavor packets, no seasoning blends with a suspiciously long ingredient list, just parsley, mint, scallions, olive oil, and a pinch of allspice and cinnamon doing all the heavy lifting. The bulgur soaks up fresh lemon juice rather than any kind of flavored liquid, which keeps the whole dish clean and honest from the very first step. Salting the tomatoes and letting them rest before adding everything else is a small move that makes a big difference, drawing out their natural juices and concentrating that summery flavor. The result is a salad that's herby, tangy, and just a little earthy from the spices — genuinely vibrant without any help from artificial shortcuts. Romaine leaves on the side turn it into a handheld situation that's perfect for a light lunch or as part of a bigger spread.
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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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