Pecan 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 an almost absurd amount of fresh flat-leaf parsley and mint, finely chopped until the bowl practically glows green. Juicy ripe tomatoes, tender bulgur soaked in fresh lemon juice, and a dressing of olive oil, allspice, and cinnamon round everything out into something that's simultaneously light and deeply satisfying. The warm spices are subtle but they're what set a truly authentic version apart from anything you'd grab pre-made at the store. Every single ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about what might have snuck into a packaged version. Serve it straight from the bowl or scoop it up with crisp romaine leaves for a little extra crunch — either way, it disappears fast.
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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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