Beef Free Classic Tabbouleh
Fresh, herby, and bright with lemon, this Lebanese-inspired grain salad is built entirely from vegetables, herbs, and pantry spices — making it a naturally satisfying choice when you're keeping beef off the table. The star of the show is a mountain of finely chopped flat-leaf parsley and fresh mint, which gives the dish its signature vivid color and clean, grassy flavor. Soaking the fine bulgur in lemon juice rather than boiling it keeps the texture delicate and lets every grain absorb that citrusy tang before it even hits the bowl. Ripe tomatoes are salted and drained first, a small but smart step that prevents the salad from turning watery and keeps each bite punchy. A whisper of ground allspice and cinnamon adds warmth that feels distinctly Middle Eastern without overpowering the freshness of the herbs. Everything comes together with good olive oil and a final squeeze of lemon, then rests for ten minutes so the flavors can settle into something genuinely greater than the sum of their parts. Scoop it up with crisp romaine leaves for a light, crowd-pleasing dish that works as a side, a starter, or an honest lunch all 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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