Emulsifier Free Classic Tabbouleh
Bright, herby, and impossibly fresh, this Lebanese-inspired grain salad is built entirely from whole, single-ingredient foods — no additives, no stabilizers, nothing processed. That makes it a natural fit for anyone avoiding emulsifiers, since every component here is exactly what it says it is: olive oil, lemon juice, fresh herbs, tomatoes, and a handful of warm spices. The technique is simple but thoughtful — soaking the bulgur in lemon juice rather than boiling it keeps the grains tender without turning them mushy, and letting the tomatoes release their liquid before mixing prevents a watery salad. A generous amount of flat-leaf parsley and fresh mint does the heavy lifting flavor-wise, with scallions adding a mild bite and a whisper of allspice and cinnamon giving the whole thing a warmly aromatic finish. After a short rest, the flavors meld into something that tastes far more complex than the ingredient list suggests. Scoop it up with crisp romaine leaves for a satisfying, hands-on way to serve it at the table.
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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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