Lactose Free Lebanese Tabbouleh

Total time50 min

Prep time20 min

Cook time0 min

4.9

(22)

Bright, herby, and impossibly fresh, this Lebanese tabbouleh is the kind of dish that makes a crowded table go quiet in the best possible way. The star here is the parsley — two full bunches of it, finely chopped alongside fresh mint, ripe tomatoes, and scallion greens for a salad that's more herb than grain by design. Fine bulgur wheat soaks in fresh lemon juice until just tender, keeping the texture light rather than heavy or stodgy. A simple dressing of extra virgin olive oil, more lemon, allspice, and a hint of cinnamon ties everything together with warm, aromatic depth. Because every ingredient in this recipe is naturally free of dairy, there's no swapping or substituting required — it's just clean, vibrant food the way it was always meant to be made. Serve it straight from the bowl or scoop it up with crisp romaine leaves for a hands-on, crowd-pleasing presentation that works as a side or a light meal on its own.

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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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