Tree Nut Free Lebanese Tabbouleh
This bright, herb-forward salad is the kind of dish that makes you rethink everything you thought you knew about a simple grain bowl. The star here is really the parsley — two full bunches of it, finely chopped alongside fresh mint, so every bite is verdant and alive. Ripe tomatoes and scallion greens add juicy sweetness, while a dressing of fresh lemon juice, extra virgin olive oil, allspice, and cinnamon gives the whole thing a warmly spiced, citrusy backbone that's completely addictive. The bulgur soaks in lemon juice rather than boiling, which keeps the texture delicate and lets it absorb all that flavor before it even hits the bowl. For anyone navigating tree nut allergies, this is a genuinely worry-free recipe — every ingredient is straightforward and naturally free of the cross-contamination concerns that can come with packaged grain salads or restaurant versions. Serve it scooped into crisp romaine leaves for a handheld bite, or pile it alongside grilled meats and flatbread for a full spread. It's the kind of recipe you'll come back to all 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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