Cinnamon Free 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 finely chopped flat-leaf parsley and fresh mint form the backbone, while juicy diced 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 with a clean, citrusy punch. The good news for anyone avoiding warming spices is that this recipe is naturally free of cinnamon — the only optional spice is a small amount of allspice, which you can simply leave out without losing anything essential. Soaking the bulgur in cold water and lemon juice rather than boiling it keeps the texture light and the whole dish feeling fresh rather than heavy. It comes together quickly with nothing more than a sharp knife and a large bowl, making it an ideal weeknight side or a crowd-pleasing addition to any spread. Serve it right away while the parsley is still vivid green and the tomatoes hold their shape for the best possible bite.
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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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