Caffeine Free Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like pure sunshine on a plate. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone, balanced by juicy ripe tomatoes, crisp green onions, and a generous squeeze of lemon juice. A small amount of bulgur wheat soaks up the citrusy dressing and adds just enough heartiness without weighing anything down. The whole thing comes together with a drizzle of extra-virgin olive oil and a pinch of allspice that quietly deepens every bite. Every single ingredient here is naturally free of caffeine — no tea extracts, no chocolate, no hidden stimulants to second-guess — so you can dig in without a second thought. It's the kind of recipe that rewards good knife work: the finer you chop the herbs, the more vibrant and cohesive the final salad becomes. Serve it right away while the parsley is still brilliantly green and the tomatoes hold their shape for the best possible texture.
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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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