Fish Free Classic Tabbouleh
This Lebanese classic is a bright, herb-forward salad that feels as refreshing as it is satisfying — a generous pile of finely chopped parsley and mint tossed with juicy tomatoes, tender bulgur, and a lemony olive oil dressing. The warm spices, a whisper of allspice and cinnamon, give it that distinctive depth that sets a truly great tabbouleh apart from a flat, underdressed version. Unlike a lot of crowd-pleasing dishes, this one is naturally free from any seafood or fish-derived ingredients, so there's no need to scrutinize labels or swap anything out — every component here is straightforward and plant-based. The technique of soaking the bulgur in lemon juice rather than boiling it keeps the grains delicate and perfectly textured without turning the salad heavy. Salting the tomatoes first and draining off the excess liquid is a small step that makes a real difference, keeping everything vibrant rather than watery. Serve it scooped up in crisp romaine leaves for a little extra crunch, or pile it alongside whatever else is on the table — it holds its own either way.
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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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