Artificial Flavors Free Lebanese Tabbouleh
This bright, herb-forward salad is the kind of dish that reminds you how satisfying simple, whole ingredients can be. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone, while ripe tomatoes, scallion greens, and a whisper of allspice and cinnamon give it that unmistakable Lebanese character. The bulgur is soaked in fresh lemon juice rather than boiled, which keeps it tender without turning mushy and lets every grain soak up that citrusy brightness. Everything here is exactly what it says it is — real produce, extra virgin olive oil, and spices straight from the jar, with zero synthetic flavoring agents hiding anywhere in the bowl. For anyone who scrutinizes labels looking for "natural and artificial flavors" buried in the fine print, this recipe is a genuine breath of fresh air. Scoop it up with crisp romaine leaves for a little extra crunch, or just eat it straight from the bowl — no judgment.
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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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