Pescatarian Lebanese Tabbouleh

Total time50 min

Prep time20 min

Cook time0 min

4.9

(22)

This herb-forward salad is a masterclass in freshness — mountains of finely chopped flat-leaf parsley and mint form the backbone, with juicy ripe tomatoes, scallion greens, and tender bulgur soaked in bright lemon juice rounding everything out. The dressing is nothing more than good olive oil, more lemon, and a whisper of allspice and cinnamon, which gives the whole bowl a warmth that feels distinctly Lebanese without being heavy. Because every single ingredient here is plant-based or grain-based, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. The technique of soaking the bulgur in lemon juice rather than boiling it keeps the grains delicate and slightly chewy, so they absorb the dressing beautifully without turning mushy. Serving it with crisp romaine leaves for scooping turns this into something interactive and genuinely fun to eat at the table. It's the kind of dish that tastes even better after a few minutes of resting, when the herbs, tomatoes, and dressing have had a chance to meld into something truly vibrant.

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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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