Almond Free Lebanese Tabbouleh

Total time50 min

Prep time20 min

Cook time0 min

4.9

(22)

This bright, herb-forward salad is the kind of dish that makes you want to eat with your hands — and honestly, scooping it up with crisp romaine leaves is the only way to go. The star here is a mountain of finely chopped flat-leaf parsley and fresh mint, which gives every bite a clean, grassy punch that no bottled dressing could ever replicate. Bulgur wheat soaks up a hit of fresh lemon juice before it even meets the bowl, so the grains are tender and already seasoned by the time everything comes together. Ripe tomatoes, scallion greens, and a whisper of allspice and cinnamon round out the dressing in a way that feels warmly spiced without being heavy. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. It's the kind of recipe that looks impressive on a table but asks very little of you in the kitchen.

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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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