Low Sugar Lebanese Tabbouleh
Bright, herby, and impossibly fresh, this Lebanese tabbouleh is the kind of salad that makes you want to eat with your hands. The star is a mountain of finely chopped flat-leaf parsley and mint, which gives every bite a clean, vibrant punch that no bottled dressing could ever replicate. Ripe tomatoes, scallion greens, and a whisper of allspice and cinnamon round out the flavor in a way that feels both ancient and completely alive. The bulgur is soaked in fresh lemon juice rather than cooked, keeping the texture light and letting the grains absorb that citrusy brightness from the very start. Everything gets tossed in a simple dressing of olive oil, lemon, and warm spices — nothing processed, nothing sweetened, just real ingredients doing exactly what they're supposed to do. For anyone keeping a close eye on added sugars, this is the kind of recipe that proves you don't need them to build serious flavor. Scoop it up with crisp romaine leaves and you've got a dish that's as fun to eat as it is satisfying.
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Learn more →Ingredients
4 servings
- ¼ cup fine bulgur wheat
- 3 tbsp fresh lemon juice (from about 2 lemons), divided
- 2 bunches flat-leaf parsley (about 4 cups packed), stems removed, finely chopped
- ½ cup fresh mint leaves, finely chopped
- 3 medium ripe tomatoes (about 1 lb), seeded and finely diced
- 4 scallions (green tops only), thinly sliced
- 3 tbsp extra virgin olive oil
- ½ tsp ground allspice
- ¼ tsp ground cinnamon
- ¾ tsp fine sea salt, or to taste
- ¼ tsp black pepper, or to taste
For serving
- romaine lettuce leaves, for scooping (optional)
Instructions
- 1
Place the bulgur in a fine-mesh strainer set over a bowl. Pour 1 tablespoon of the lemon juice over the bulgur and toss to coat, then let it soak at room temperature for 30 minutes, until the grains are just tender and have absorbed the juice. Fluff with a fork.
- 2
While the bulgur soaks, finely chop the parsley and mint on a large cutting board, working in batches if needed, until the pieces are very small and uniform — about 1/8 inch. Transfer to a large mixing bowl.
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