Carrageenan 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 base is an avalanche of finely chopped flat-leaf parsley and fresh mint, which gives it that signature vivid green color and clean, grassy flavor that store-bought versions can never quite replicate. Ripe tomatoes, scallion greens, and a whisper of allspice and cinnamon round everything out with a warmth that feels distinctly Lebanese and completely addictive. The bulgur soaks in fresh lemon juice rather than boiling water, which keeps the grains tender without turning them mushy and lets the citrus work its way into every bite from the start. Every single ingredient here is a whole, recognizable food — fresh produce, olive oil, spices, and grain — so there's nothing hidden to worry about, no additives, no thickeners, no processed shortcuts. It's a dish that rewards careful knife work, so take your time with the chopping and you'll be rewarded with a tabbouleh that's genuinely restaurant-worthy. Serve it right away for the best texture, or let it sit just a few minutes longer to let those lemony, herby flavors fully bloom.
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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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