Nutmeg Free Classic Tabbouleh
Bright, herby, and deeply refreshing, this Lebanese-inspired grain salad is built almost entirely on fresh parsley and mint, making it one of the most vibrant things you can put on a table. The bulgur is soaked rather than cooked, which keeps the texture light and lets it absorb that punchy lemon juice right from the start. Salting the tomatoes and draining off the excess liquid is a small but smart step that keeps everything from turning soggy — a detail that separates a great tabbouleh from a watery one. Warm spice comes from allspice and cinnamon rather than anything heavier, so the flavor stays clean and bright without any of the musky depth that nutmeg can sometimes introduce. Everything gets tossed together and rested briefly so the lemon, olive oil, and herbs have a chance to meld into something that tastes far more complex than the ingredient list suggests. Scoop it up with crisp romaine leaves for a satisfying bite that feels both casual and a little special.
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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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