Pescatarian Classic Tabbouleh
This Lebanese-inspired grain salad is bright, herby, and deeply refreshing — the kind of dish that earns a permanent spot in your weeknight rotation. The base is a mountain of finely chopped flat-leaf parsley and fresh mint, which gives it that signature vivid green color and clean, grassy flavor. A small amount of fine bulgur soaks in lemon juice rather than boiling, keeping the texture light and letting the herbs stay front and center. Ripe tomatoes are salted and drained before mixing in, which means no watery, soggy salad sitting at the bottom of the bowl. Warm spices — a whisper of allspice and cinnamon — add a subtle depth that makes this version feel distinctly authentic rather than generic. It comes together with nothing more than olive oil, lemon, and a little patience while the flavors meld, and it's naturally free of meat, shellfish, or anything that needs a second thought. Scoop it up with crisp romaine leaves for a satisfying, no-fuss meal that's as good for a casual lunch as it is alongside a larger spread.
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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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