Barley Free Lebanese Tabbouleh
This bright, herb-forward salad is the kind of dish that makes you want to eat with your hands — piled onto a crisp romaine leaf and devoured in one satisfying bite. The star here is really the parsley, used in generous, finely chopped abundance alongside fresh mint, juicy ripe tomatoes, and a lemony olive oil dressing that ties everything together beautifully. A touch of allspice and cinnamon in the dressing gives it that distinctly Lebanese warmth without overpowering the freshness of the herbs. The bulgur wheat soaks in fresh lemon juice rather than boiling water, which keeps it light and lets it absorb all that bright citrus flavor before it ever hits the bowl. For anyone navigating a barley-free lifestyle, this recipe is naturally in the clear — bulgur comes from wheat, so there's no barley hiding in the grain base, and every other ingredient is a whole, unprocessed food you can feel confident about. It comes together with simple knife work and a good whisk, no special equipment required. Make it once and it will absolutely earn a permanent spot in your weeknight rotation.
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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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