Lupin Free Classic Tabbouleh
Fresh herbs are the real star here — three full cups of flat-leaf parsley plus a generous handful of mint make this one of the most vibrantly green, aromatic salads you can put on a table. The bulgur is soaked rather than boiled, which keeps it light and just tender while it absorbs a hit of lemon juice right from the start. Diced ripe tomatoes are salted and drained before everything comes together, so the final dish stays bright and never watery. A whisper of allspice and cinnamon in the dressing is the kind of detail that makes people ask what your secret is. Everything here is straightforwardly whole-food — grains, herbs, olive oil, lemon — so there's no need to scan labels or worry about unexpected legume-based fillers sneaking in. Serve it scooped into crisp romaine leaves for a presentation that looks far more impressive than the effort involved.
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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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