Capsaicin Free Lebanese Tabbouleh

Total time50 min

Prep time20 min

Cook time0 min

4.9

(22)

Bright, herby, and impossibly fresh, this Lebanese tabbouleh is the kind of salad that makes you want to eat with your hands. Parsley and mint are the real stars here — finely chopped until almost silky — with juicy tomatoes, scallion greens, and tender bulgur wheat rounding everything out. The dressing is a simple whisked blend of lemon juice, extra virgin olive oil, allspice, and cinnamon, giving the whole bowl a warm, aromatic lift that feels anything but ordinary. For anyone avoiding capsaicin, this recipe is a natural fit — there's no hot pepper, chili, or spice blend hiding in the ingredient list, just clean, classic flavors that have been doing the heavy lifting in Lebanese kitchens for generations. The bulgur soaks in lemon juice rather than boiling water, which keeps the grains delicate and lets them absorb all that citrusy brightness from the start. Serve it straight from the bowl or scoop it up with crisp romaine leaves for a little extra crunch. It's the kind of dish that disappears fast, so you might want to double the batch.

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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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