Walnut Free Lebanese Tabbouleh

Total time50 min

Prep time20 min

Cook time0 min

4.9

(22)

This bright, herb-forward salad is one of those dishes that tastes like pure sunshine in a bowl. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone, with juicy ripe tomatoes, scallion greens, and tender bulgur wheat rounding everything out. The dressing is beautifully simple — fresh lemon juice, extra virgin olive oil, and warm spices like allspice and cinnamon that give it that unmistakable Lebanese character. Because every single ingredient here is naturally free of tree nuts, there's no need to scrutinize labels or worry about hidden additions sneaking into your bowl. The bulgur soaks in lemon juice rather than boiling water, which keeps the grains delicate and lets them absorb all that bright citrus flavor from the start. Serve it straight from the bowl or scoop it up with crisp romaine leaves for a fresh, hands-on presentation that works equally well as a side or a light meal on its own. Once you've made tabbouleh this way, the store-bought versions will never quite measure up.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!