High Fructose Corn Syrup 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 base is an abundance of finely chopped flat-leaf parsley and fresh mint, which gives it that vivid green color and clean, grassy flavor that store-bought versions can never quite replicate. Ripe tomatoes, scallion greens, and a handful of tender bulgur round everything out, while a dressing of fresh lemon juice, extra virgin olive oil, allspice, and cinnamon ties it all together with a warmth that feels distinctly Lebanese. Every single ingredient here is whole and unprocessed, so there's no need to scan labels for sneaky sweeteners or additives — just real food doing exactly what it's supposed to do. The bulgur soaks in lemon juice rather than boiling water, which keeps the grains delicate and lets them absorb that bright citrus flavor from the start. It's a dish that rewards careful knife work — the finer the chop on those herbs, the better the texture and the more the flavors meld during that short resting time. Whether you're serving it as a side, a light lunch, or part of a larger spread, this tabbouleh is proof that simple, clean ingredients are all you really need.
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!