BHA & BHT Free Tabbouleh
This herb-forward grain salad is one of those dishes that tastes impossibly fresh and bright, built almost entirely from whole, single-ingredient foods you can trust. The base is fine bulgur wheat soaked in lemon juice rather than cooked, which keeps the grains tender without any added fats or preservatives sneaking in. Mountains of finely chopped flat-leaf parsley and fresh mint do the heavy lifting here, giving every bite a clean, grassy intensity that packaged or processed versions simply can't replicate. Ripe tomatoes, green onions, extra-virgin olive oil, and a generous squeeze of lemon round everything out into something that feels both light and deeply satisfying. For anyone navigating food additives like BHA and BHT, this recipe is a natural fit — every ingredient is straightforward and unprocessed, with no need to scrutinize labels for synthetic preservatives. 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 while the herbs are vivid and the tomatoes still have their texture, and it's genuinely hard to stop eating.
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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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