Gelatin Free Lebanese Tabbouleh

Total time50 min

Prep time20 min

Cook time0 min

4.9

(22)

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 really the parsley, used in generous, finely chopped abundance alongside fresh mint, juicy tomatoes, and slender scallion greens. Fine bulgur wheat soaks in fresh lemon juice rather than boiling water, which keeps the grains tender without turning them mushy and lets every ingredient stay vivid and distinct. A whisked dressing of extra virgin olive oil, more lemon, and warm spices like allspice and cinnamon ties everything together in a way that feels both ancient and completely alive. Because every component is a whole, recognizable plant or pantry staple, there's nothing hidden to worry about — no thickeners, no stabilizers, no animal-derived additives of any kind. It's naturally, effortlessly free of gelatin without any substitutions or workarounds required. Let it rest for just five minutes before serving and the flavors deepen into something that tastes like it took far more effort than it actually did.

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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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