MSG 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 salad vibrant, grassy, and deeply satisfying in a way that feels almost luxurious. The bulgur is soaked rather than boiled, absorbing lemon juice as it softens so every grain carries brightness from the start. Tomatoes are salted and drained before mixing, a small step that keeps the whole bowl from turning watery and ensures clean, concentrated flavor throughout. Warm spices — a whisper of allspice and cinnamon — add an unexpected depth that makes this version feel genuinely special rather than just a side dish afterthought. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. Scallions bring a mild bite, extra-virgin olive oil ties everything together, and a final squeeze of lemon lets you dial the flavor exactly where you want it. Scoop it up with crisp romaine leaves or serve it straight from the bowl — either way, it disappears fast.
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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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