Anti Inflammatory Lebanese Tabbouleh
This herb-forward salad is a celebration of fresh, whole ingredients that happen to be exactly what an anti-inflammatory way of eating is built around. Four generous servings come together from two full bunches of flat-leaf parsley, ripe tomatoes, fresh mint, and a bright lemon-and-olive-oil dressing — no processed shortcuts, no inflammatory seed oils, just clean, vibrant produce doing all the heavy lifting. Extra virgin olive oil is one of the most well-regarded ingredients in this space, and here it carries warm notes of allspice and cinnamon that make the dressing feel anything but plain. The bulgur is soaked rather than boiled, which keeps the grain tender without turning it mushy and lets the herbs stay firmly in the spotlight where they belong. Ripe tomatoes add lycopene-rich color and juicy texture, while scallion greens keep the flavor bright without the sharpness of raw onion. A short five-minute rest before serving lets everything meld together into something that tastes far more complex than the prep time suggests. Serve it straight from the bowl or scoop it up in romaine leaves for a satisfying, no-fuss meal that feels as good as it tastes.
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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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