Nitrate & Nitrite Free Lebanese Tabbouleh
Bright, herby, and impossibly fresh, this Lebanese tabbouleh is the kind of dish that makes you want to eat with your hands. Heaps of finely chopped flat-leaf parsley and mint form the backbone, while ripe tomatoes, scallion greens, and a lemony olive oil dressing tie everything together in the most vibrant way. A touch of ground allspice and cinnamon gives it that warm, aromatic depth that sets a truly authentic tabbouleh apart from the pale imitations you find at grocery store deli counters. The bulgur is soaked rather than cooked — just a splash of lemon juice and a little time is all it takes to get those grains perfectly tender without any fuss. Every single ingredient here is whole, clean, and naturally free of any cured or processed components, so there's nothing to second-guess on the label. It comes together in one big bowl and is stunning served with crisp romaine leaves for scooping. Whether you're building a mezze spread or just need a knockout side, this one delivers every single time.
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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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