Carrageenan Free Classic Tabbouleh
Bright, herby, and impossibly fresh, this Lebanese-inspired grain salad is built entirely from whole, unprocessed ingredients — no packaged dressings, no dairy, no additives of any kind. That matters more than you might think, since carrageenan quietly shows up in a surprising number of bottled condiments and processed foods that seem totally innocent. Here, everything comes straight from the produce aisle and pantry: mountains of flat-leaf parsley and fresh mint, ripe tomatoes, scallions, and a handful of warm spices that give the whole bowl a subtle, aromatic depth. The bulgur soaks in lemon juice rather than boiling, which keeps the grains tender without turning them mushy, and letting the tomatoes release their liquid before tossing everything together is a small step that makes a big difference in the final texture. A finishing drizzle of extra-virgin olive oil and a generous squeeze of lemon pull it all into something that tastes clean and vibrant in the best possible way. Scoop it up with crisp romaine leaves for a satisfying, naturally additive-free bite that works as a side dish or a light 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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