Caffeine Free Lebanese Tabbouleh
This vibrant Lebanese salad is a celebration of fresh herbs, bright citrus, and warm spice — the kind of dish that tastes like it took far more effort than it actually did. Heaps of finely chopped flat-leaf parsley and fresh mint form the backbone, giving every bite a clean, grassy intensity that store-bought versions simply can't replicate. Ripe tomatoes and scallion greens add juicy sweetness, while a dressing of extra virgin olive oil, lemon juice, allspice, and cinnamon pulls everything into something that feels both rustic and refined. The bulgur is soaked rather than cooked, absorbing lemon juice until just tender — a small technique that keeps the texture light and the grain from overwhelming the herbs. Naturally free of coffee, tea, chocolate, and any other stimulants, this is a recipe where every single ingredient is exactly what it looks like, with no hidden surprises to navigate. Serve it scooped into crisp romaine leaves for a handheld bite, or pile it alongside grilled proteins and warm flatbread for a full spread. A short rest before serving lets the flavors bloom, and the result is a salad that's genuinely hard to stop eating.
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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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