Almond Free Tabbouleh
This herby, grain-based salad is one of those dishes that tastes like it took far more effort than it actually did. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone, brightened by ripe tomatoes, green onions, and a generous hit of lemon juice that ties everything together. A small amount of fine bulgur wheat adds just enough body without overwhelming the fresh, vibrant greens. The olive oil and optional allspice round out the flavor in a way that feels both classic and a little unexpected. Because every single ingredient here is whole and straightforward, there are no hidden nut-based oils, flours, or additives to second-guess — just clean, honest produce and pantry staples. The technique of soaking the bulgur in lemon juice rather than boiling it keeps the grains tender without turning them mushy, so the texture stays lively from the first bite to the last. Serve it right away for maximum brightness, or let it rest a few minutes and watch the flavors deepen even further.
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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.
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