Macadamia Free Classic Tabbouleh
This bright, herb-forward salad is built almost entirely on fresh parsley and mint, which means every bite is clean, vibrant, and genuinely refreshing. The bulgur gets a head start soaking in lemon juice rather than boiling, which keeps the grains tender without turning them mushy — a small step that makes a real difference in texture. Diced tomatoes are salted and drained before everything comes together, so the final dish stays lively rather than watery. A whisper of allspice and cinnamon gives the whole thing a subtle warmth that lifts it well beyond a basic grain salad. The ingredient list is naturally free of tree nuts in any form, so there's no need to scrutinize labels or swap anything out — just straightforward, wholesome produce and pantry staples. Romaine leaves on the side turn it into a hands-on, scoop-and-eat situation that works beautifully as a starter or a light meal on its own.
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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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