Pork 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 entirely acceptable. The base is a mountain of finely chopped flat-leaf parsley and fresh mint, which gives every bite a clean, grassy intensity that feels genuinely refreshing. Ripe tomatoes and scallion greens add sweetness and a mild bite, while a dressing of lemon juice, olive oil, allspice, and cinnamon ties everything together with a warmly spiced edge that's distinctly Lebanese. The bulgur is soaked rather than boiled, absorbing lemon juice until just tender, so it stays light and never turns the salad heavy or starchy. Every single ingredient here is naturally plant-based and free from any pork-derived products, so there's no label-reading stress — just honest, whole-food cooking. It's the kind of recipe that rewards a little patience with the knife work, because the finer the chop, the better the texture in every forkful.

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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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