Hazelnut Free Classic Tabbouleh
Fresh, herby, and bright with lemon, this classic Lebanese grain salad is the kind of dish that disappears fast at any table. The base is simple and entirely plant-forward — fine bulgur wheat soaked in lemon juice until just tender, then tossed with mountains of flat-leaf parsley, fresh mint, scallions, and ripe tomatoes. A drizzle of good olive oil and a whisper of allspice and cinnamon give it that warm, aromatic depth that sets a proper tabbouleh apart from the pale imitations you find pre-packaged at the store. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contact anxiety to worry about. The technique of salting the tomatoes first and draining off the excess liquid is a small but important step that keeps the salad from turning watery. Serve it scooped into crisp romaine leaves for a handheld bite, or pile it alongside grilled meats and warm pita for a full spread. It only gets better as it sits, making it a brilliant make-ahead option for gatherings.
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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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