Citric Acid Free Lebanese Tabbouleh
Bright, herby, and impossibly fresh, this Lebanese classic is built almost entirely from garden ingredients — and that's exactly what makes it such a natural fit when you're avoiding citric acid additives. The only acidic element here is real, squeezed lemon juice, which is a whole food rather than the processed citric acid found in packaged dressings, spice blends, and store-bought grain salads. Fine bulgur wheat soaks up that lemon right from the start, becoming tender and fluffy without any cooking required. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone of the dish, with ripe tomatoes, scallion greens, and a drizzle of good olive oil rounding everything out. A pinch of allspice and cinnamon give it that warm, distinctly Lebanese character that sets it apart from any generic grain bowl. Serve it scooped into crisp romaine leaves for a satisfying bite that feels both light and deeply flavorful. It's the kind of dish that proves eating clean doesn't mean eating boring.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!