Gut Friendly Lebanese Tabbouleh
This herb-forward salad is a celebration of fresh, whole ingredients that happen to be genuinely kind to your digestive system. Parsley and mint take center stage here — and we mean a serious amount of both — delivering a bright, grassy flavor that's bold without being heavy. Ripe tomatoes and scallion greens add juicy sweetness and a gentle bite, while a small amount of fine bulgur wheat soaks up tangy lemon juice until just tender, keeping the grain component light and easy to digest. The dressing is nothing more than good olive oil, fresh lemon, and warm spices like allspice and cinnamon, so there are no hidden additives or processed ingredients to worry about. Everything comes together quickly with just a knife, a bowl, and a little patience while the bulgur softens. Served with crisp romaine leaves for scooping, it's as satisfying to eat as it is to look at — fresh, vibrant, and genuinely nourishing from the first bite.
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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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