Barley Free Tabbouleh
This herb-forward salad is a celebration of fresh parsley, bright lemon, and ripe tomatoes — the kind of dish that tastes like it took far more effort than it actually did. The base grain here is bulgur wheat, which is made from cracked wheat, not barley, so it fits comfortably into a grain-conscious routine without any substitutions or workarounds. A short soak in lemon juice and cold water is all it takes to bring the bulgur to life, keeping the whole process refreshingly simple. The real star is the parsley — finely chopped into tiny, almost feathery pieces — which gives the salad its signature texture and grassy, vibrant flavor. Fresh mint adds a cool lift, while extra-virgin olive oil and the remaining lemon juice tie everything together into a dressing that's tangy and clean. A pinch of allspice is optional but quietly transforms the whole bowl with a subtle warmth that feels distinctly Middle Eastern. Serve it right away for the brightest flavor, or let it rest a few minutes so everything can meld into something even more satisfying.
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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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