Coconut Free Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like pure summer in a bowl. Mountains 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 wheat round everything out beautifully. A generous pour of extra-virgin olive oil and fresh lemon juice tie it all together with a clean, zippy finish that keeps you going back for another forkful. Every single ingredient here is naturally free from coconut in any form — no coconut aminos, no coconut oil, no hidden tropical swaps — so you can dig in without a second thought. The bulgur soaks in lemon juice rather than any kind of coconut milk or cream, which keeps the grain light and lets the herbs stay front and center where they belong. A pinch of allspice is optional but adds a subtle warmth that elevates the whole salad without overpowering it. Serve it immediately for the freshest bite, or let it rest just a few minutes so the flavors can bloom together.
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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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