Nitrate & Nitrite Free Classic Tabbouleh
Bright, herby, and built entirely from fresh produce and pantry staples, this Lebanese-inspired grain salad is a genuinely satisfying dish that happens to be completely free of cured or processed ingredients. That matters more than you might think — many packaged grain salads and deli-counter sides sneak in preserved meats or flavor additives that can carry hidden nitrates, so making this one from scratch puts you fully in control. The star here is a mountain of finely chopped flat-leaf parsley and fresh mint, which give the salad its signature vivid color and clean, grassy bite. A small amount of fine bulgur soaks in lemon juice rather than boiling, keeping the grains tender without turning them mushy, while diced ripe tomatoes add juicy sweetness that balances the sharp citrus dressing. A whisper of ground allspice and cinnamon lifts the whole thing into something that feels a little unexpected and deeply aromatic. Extra-virgin olive oil ties it all together into a glossy, well-seasoned salad that improves as it rests. Scoop it up with crisp romaine leaves for a light meal, or serve it alongside whatever else is on the table — it plays well with almost everything.
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!