Red Meat Allergy Friendly Lebanese Tabbouleh
Bright, herby, and impossibly fresh, this Lebanese tabbouleh is the kind of dish that makes you want to eat with your hands straight from the bowl. The star here is a generous mountain of finely chopped flat-leaf parsley and mint, which gives every bite a clean, vibrant punch that no amount of bottled dressing could replicate. Ripe tomatoes, scallion greens, and a lemony olive oil dressing with warm hints of allspice and cinnamon round everything out in the most satisfying way. Because this recipe is built entirely around grains, herbs, and vegetables, it's naturally free from red meat without any substitutions or workarounds needed — just honest, wholesome ingredients doing exactly what they're supposed to do. The bulgur soaks in fresh lemon juice rather than boiling, which keeps the texture light and lets it absorb all that citrusy brightness before it ever hits the salad bowl. Serve it scooped into crisp romaine leaves for a handheld bite that feels both casual and a little bit special. This is the kind of recipe you'll find yourself making on repeat all spring and summer long.
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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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