Honey Free Classic Tabbouleh
Bright, herby, and impossibly fresh, this Lebanese-inspired grain salad is built entirely from vegetables, bulgur, and pantry spices — making it a naturally sweet-free dish without any workarounds needed. The dressing is nothing more than good olive oil and plenty of lemon juice, so there's zero chance of a hidden sweetener sneaking in. A generous heap of finely chopped flat-leaf parsley and fresh mint does the heavy lifting here, giving every bite that signature grassy, vibrant punch. Warm spices — just a whisper of allspice and cinnamon — add depth without overwhelming the clean, citrusy base. Soaking the bulgur in lemon juice rather than cooking it keeps the texture light and lets the grains absorb flavor from the start, while salting the tomatoes first draws out excess liquid so the salad stays perfectly dressed rather than watery. It's the kind of dish that tastes even better after a short rest, as the flavors meld and the herbs soften just slightly. Scoop it up with crisp romaine leaves for a satisfying, no-fuss meal that comes together with nothing more than a knife and a bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!