MSG Free Lebanese Tabbouleh
This vibrant Lebanese salad is a celebration of fresh herbs, bright citrus, and wholesome grains — the kind of dish that tastes like it took hours but comes together with just a knife and a bowl. Heaps of finely chopped flat-leaf parsley and fresh mint form the backbone here, giving every bite an intensely green, garden-fresh flavor that store-bought versions simply can't match. Ripe tomatoes and sliced scallion greens add juicy sweetness and a gentle bite, while a dressing of extra virgin olive oil, lemon juice, allspice, and cinnamon ties everything together with warm, aromatic depth. The bulgur is soaked rather than cooked, absorbing lemon juice until just tender — a technique that keeps the texture light and lets the herbs stay front and center. Every single ingredient is naturally free of added glutamates, so there's no label-reading anxiety, just clean, whole-food cooking from start to finish. Scoop it up with crisp romaine leaves for a satisfying, hands-on way to serve it at the table. It's the kind of salad that disappears fast, so you might 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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