Mustard Free Lebanese Tabbouleh
This bright, herb-forward salad is the kind of dish that makes you want to eat with your hands — and the romaine leaves for scooping make that completely acceptable. The base is a mountain of finely chopped flat-leaf parsley and fresh mint, which gives every bite a clean, vibrant punch that feels both refreshing and deeply satisfying. Ripe tomatoes, scallion greens, and a warm hint of allspice and cinnamon round out the flavor in a way that feels distinctly Lebanese and completely crave-worthy. The dressing is simply lemon juice and extra virgin olive oil whisked together, so there's nothing hidden to worry about — no condiments, no emulsifiers, no sneaky additions that could cause a problem for anyone avoiding mustard. Bulgur soaks up that lemon juice as it softens, keeping the grain light and tender rather than heavy or gummy. It's a naturally clean recipe that just happens to work beautifully for anyone navigating mustard sensitivities, because every ingredient is straightforward and easy to verify. Make it for a weeknight side or bring it to a gathering — it disappears fast either way.
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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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