Pistachio Free Lebanese Tabbouleh

Total time50 min

Prep time20 min

Cook time0 min

4.9

(22)

This vibrant Lebanese salad is a celebration of fresh herbs, bright citrus, and warm spice — the kind of dish that tastes like it took far more effort than it actually did. Finely chopped flat-leaf parsley and mint form the fragrant backbone, while juicy tomatoes, scallion greens, and a whisper of allspice and cinnamon give it that distinctly aromatic, Middle Eastern character. The bulgur is soaked rather than cooked, absorbing lemon juice until just tender, which keeps the texture light and lets the herbs stay front and center. A good drizzle of extra virgin olive oil and a final squeeze of lemon pull everything together into something genuinely addictive. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nuts — every ingredient is a whole food you can easily verify at the store. Serve it straight from the bowl or scoop it up with crisp romaine leaves for a fresh, handheld bite that works as a side or a light meal on its own.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!