Legume Free Lebanese Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like it took serious effort but comes together with nothing more than a knife, a cutting board, and a little patience. The star of the show is a mountain of finely chopped flat-leaf parsley and fresh mint, which gives every bite a clean, vibrant punch that no store-bought version can match. Ripe tomatoes, scallion greens, and a dressing of lemon juice, olive oil, allspice, and cinnamon round things out with warmth and just the right amount of brightness. The bulgur wheat soaks in fresh lemon juice rather than boiling water, which keeps the grains tender without turning them mushy — a small step that makes a real difference in texture. Because the entire ingredient list is built around grains, fresh vegetables, and herbs, there's nothing here that sneaks in a legume, making it a genuinely safe and satisfying option without any substitutions required. Serve it straight from the bowl or scoop it up with crisp romaine leaves for a little extra crunch. It's the kind of dish that disappears fast at the table, so you may want to double the batch.
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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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