Gut Friendly Classic Tabbouleh
This vibrant Lebanese salad is built almost entirely on fresh herbs, and that's exactly what makes it so satisfying to eat. Three cups of finely chopped flat-leaf parsley and a generous handful of fresh mint form the backbone of the dish, delivering a bright, clean flavor that feels genuinely nourishing rather than heavy. Ripe tomatoes, scallions, and a small amount of fine bulgur round things out, while lemon juice and extra-virgin olive oil tie everything together with a light, zesty dressing. The technique of soaking the bulgur in lemon juice rather than boiling it keeps the grains tender without turning them mushy, and draining off the excess tomato liquid before tossing ensures the salad stays fresh and vibrant rather than watery. A whisper of allspice and cinnamon adds warmth that you might not expect but will absolutely notice. Letting the finished salad rest for ten minutes before serving is a small step that makes a real difference — the flavors meld and deepen beautifully. Scoop it up with crisp romaine leaves for a satisfying, plant-forward bite that's as good for a weeknight dinner as it is for a gathering spread.
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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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