Brazil Nut Free Classic Tabbouleh
Fresh herbs are the real star here — three full cups of flat-leaf parsley plus a generous handful of mint give this Lebanese classic its signature bright, grassy flavor. The bulgur is soaked rather than cooked, absorbing lemon juice as it softens so every grain carries a little tang before it even hits the bowl. Draining the tomatoes before tossing everything together is a small but smart move that keeps the salad from turning watery, and the whisper of allspice and cinnamon adds a warmth you can't quite put your finger on but absolutely notice. Everything in this dish is straightforward pantry and produce — whole grains, fresh vegetables, olive oil, and citrus — so there's no need to scan labels or worry about hidden allergens sneaking in from processed ingredients. The result is a salad that's light and refreshing but substantial enough to anchor a mezze spread or sit alongside grilled proteins. Scoop it up with crisp romaine leaves for a little extra crunch, or just eat it straight from the bowl — no judgment.
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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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