BHA & BHT Free Lebanese Tabbouleh
This vibrant Lebanese salad is a celebration of fresh herbs, bright citrus, and wholesome grains — the kind of dish that tastes like it took way more effort than it actually did. Every ingredient here is completely whole and unprocessed, which means there are no hidden preservatives like BHA or BHT lurking in the mix — just parsley, mint, tomatoes, scallions, bulgur, olive oil, and spices doing exactly what they're supposed to do. The bulgur gets a clever head start by soaking in fresh lemon juice rather than boiling, which keeps it tender without turning mushy and lets it absorb all that citrusy brightness from the start. A whisked dressing of extra virgin olive oil, more lemon juice, allspice, and cinnamon ties everything together with a warmth that feels distinctly Lebanese and completely addictive. The ratio of herbs to grain is intentionally generous — parsley and mint are the stars here, not a garnish — so every bite is grassy, fresh, and deeply satisfying. Serve it scooped into crisp romaine leaves for a light, hands-on meal, or pile it alongside whatever else is on the table. It's the kind of clean, flavor-forward recipe you'll come back to again and again.
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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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