Yeast Free Lebanese Tabbouleh
This vibrant Lebanese salad is a celebration of fresh herbs, bright citrus, and warm spice — and it comes together with nothing more than a knife, a bowl, and a little patience. The bulgur soaks in fresh lemon juice rather than boiling in water, which keeps the grains tender without any heat and lets the citrus flavor sink right in. Heaps of finely chopped flat-leaf parsley and mint are the real stars here, giving every bite a clean, grassy freshness that feels both light and deeply satisfying. A whisper of allspice and cinnamon in the dressing adds that distinctly Lebanese warmth without overwhelming the herbs. Because every ingredient is naturally free of fermented or leavened components — no vinegar, no yeast-based condiments, just lemon juice, olive oil, and fresh produce — this is a genuinely worry-free option that doesn't require any swaps or substitutions. Scoop it up with crisp romaine leaves for a little extra crunch, or pile it alongside whatever else is on the table. It's the kind of dish that tastes even better after a few minutes of resting, so the flavors have time to fully come alive.
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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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