Coconut 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 star here is an almost absurd amount of fresh flat-leaf parsley and mint, finely chopped until the bowl practically glows green. Ripe tomatoes, scallion greens, and a dressing of lemon juice, olive oil, allspice, and cinnamon bring everything into balance with a flavor that's simultaneously fresh, tangy, and warmly spiced. The bulgur is soaked rather than cooked, absorbing lemon juice until just tender — a simple technique that keeps the texture light and lets the herbs stay front and center. Every ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden additives or worry about unexpected tropical oils sneaking in. It comes together with nothing more than a cutting board, a bowl, and a little patience, making it as approachable as it is impressive. Serve it right away while everything is vivid and fresh, or let it rest just long enough for the flavors to 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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