Peanut Free Classic Tabbouleh
Fresh, herby, and bright with lemon, this Lebanese-inspired grain salad is one of those dishes that tastes even better the longer it sits. The base is fine bulgur wheat soaked in lemon juice until just tender — no boiling required — which keeps the texture light and lets the real stars of the dish shine. And those stars are the herbs: three full cups of finely chopped flat-leaf parsley plus a generous handful of fresh mint make every bite intensely green and fragrant. Ripe tomatoes, sliced scallions, olive oil, and a whisper of allspice and cinnamon round everything out into something that feels both simple and surprisingly complex. Every single ingredient here is naturally free from peanuts and tree nuts, so there's no label-scanning or substitution stress — just honest, whole-food cooking. Scoop it up with crisp romaine leaves for a fresh, handheld bite, or pile it alongside whatever else is on the table. It's the kind of salad that converts skeptics and 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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