Nutmeg Free Lebanese Tabbouleh

Total time50 min

Prep time20 min

Cook time0 min

4.9

(22)

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 star here is the parsley, and there is a lot of it: two full bunches, finely chopped until every bite is vivid green and bursting with freshness. Ripe tomatoes, mint, and scallion greens add layers of flavor, while a simple dressing of lemon juice, olive oil, allspice, and cinnamon ties everything together beautifully. The bulgur is soaked rather than cooked, absorbing lemon juice until just tender, which keeps the texture light and the whole process wonderfully low-effort. Many spice blends and pre-made salads sneak in warm spices you didn't ask for, but here every ingredient is straightforward and easy to verify at a glance. It's naturally free of any warming spice beyond the allspice and cinnamon listed, so you know exactly what's going into the bowl. Serve it right after that short resting period and it's genuinely one of the most refreshing things you can put on a table.

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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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