Emulsifier Free Lebanese Tabbouleh
This vibrant Lebanese salad is a celebration of fresh herbs, bright citrus, and wholesome grains — the kind of dish that tastes like it took far more effort than it actually did. Parsley and mint are the real stars here, finely chopped until fragrant and tender, then tossed with juicy ripe tomatoes, scallion greens, and soaked bulgur wheat for a satisfying mix of textures. The dressing is nothing more than fresh lemon juice, extra virgin olive oil, and a warm pinch of allspice and cinnamon — every single ingredient is completely clean and naturally free from synthetic emulsifiers. That matters more than you might think, since many bottled dressings and pre-seasoned grain blends sneak in additives like lecithin or polysorbates to keep things shelf-stable. Here, everything is made from scratch in one bowl, so you know exactly what's going into it. Serve it straight from the bowl or scoop it up with crisp romaine leaves for a light, refreshing bite that feels effortlessly elegant.
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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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