Turmeric Free Lebanese Tabbouleh
This bright, herb-forward salad is a celebration of fresh parsley and mint, and it delivers bold, clean flavor in every bite. The dressing leans on fresh lemon juice, extra virgin olive oil, and warm spices like allspice and cinnamon — nothing that would sneak in unwanted color or bitterness. For anyone avoiding turmeric, this recipe is a natural fit because traditional Lebanese tabbouleh simply doesn't call for it; the seasoning profile here is entirely its own thing. Soaking the fine bulgur in lemon juice rather than boiling it keeps the grains tender without turning them mushy, and that technique makes a real difference in the final texture. The ratio of herbs to grain is generous, which is exactly how it should be — parsley is the star, not a garnish. Serve it straight from the bowl or scoop it up with crisp romaine leaves for a little extra crunch. It's the kind of dish that tastes even better after a few minutes of rest, when the lemon and olive oil have had a chance to pull everything together.
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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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