Low Sugar Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like it took far more effort than it actually did. Heaps of freshly chopped flat-leaf parsley and mint form the backbone, while juicy ripe tomatoes, sliced green onions, and a handful of tender bulgur round everything out into something genuinely satisfying. A generous pour of extra-virgin olive oil and fresh lemon juice tie it all together — no sweeteners, no syrups, nothing processed sneaking in through the back door. Every single ingredient here is exactly what it says it is, which makes this a rare find when you're trying to keep added sugars completely off the table. The bulgur soaks in lemon juice and cold water rather than any kind of sweetened liquid, so the grain stays light and neutral, letting the herbs do the heavy lifting. A pinch of allspice is optional but adds a subtle warmth that makes the whole bowl feel a little more complex. Serve it right away for maximum freshness, or let it rest just long enough for the flavors to settle into each other.
About FigFig 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, divided
- 3 bunches flat-leaf parsley (about 4 cups tightly packed leaves and tender stems)
- ½ cup fresh mint leaves
- 3 medium ripe tomatoes (about 12 oz), seeded and finely diced
- 4 green onions, white and light green parts, thinly sliced
- ¼ cup extra-virgin olive oil
- ½ tsp fine salt, plus more to taste
- ¼ tsp ground black pepper
- ¼ tsp ground allspice (optional)
Instructions
- 1
Place the bulgur in a small bowl and pour 1 tablespoon of the lemon juice over it. Add 3 tablespoons of cold water, stir to combine, and let the bulgur soak for 15 minutes, until the grains are just tender and have absorbed the liquid. If any liquid remains, drain through a fine-mesh strainer and press gently to remove excess moisture.
- 2
While the bulgur soaks, finely chop the parsley leaves and tender stems: gather them into a tight bundle on the cutting board and rock the knife through them until the pieces are very fine, about 1/8 inch. Transfer to a large mixing bowl. Finely chop the mint leaves the same way and add them to the bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!