Shellfish Free Lebanese Tabbouleh
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 star here is the parsley, and there is a lot of it: two full bunches, finely chopped alongside fresh mint, ripe tomatoes, and scallion greens for a bowl that is as vibrant to look at as it is to eat. Bulgur wheat soaks in fresh lemon juice rather than boiling water, which keeps the grains tender without turning them mushy and lets that citrus flavor work its way into every bite. A whisked dressing of olive oil, more lemon, allspice, and a hint of cinnamon ties everything together with a warmth that feels distinctly Lebanese and completely addictive. Because every single ingredient here is a whole, recognizable plant-based staple, there is zero guesswork about what you are eating — no sauces, no broths, no hidden seafood derivatives to track down on a label. It is naturally free of any shellfish concerns without requiring a single substitution or workaround. Serve it right after that five-minute rest and it will disappear 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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