Fish Free Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like it took way more effort than it actually did. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone, balanced by juicy diced tomatoes, crisp green onions, and a generous hit of lemon juice and olive oil. A small amount of bulgur wheat soaks up the citrus and adds just enough body without overwhelming the fresh herbs — the ratio here keeps it firmly in herb-salad territory rather than grain-salad territory, which is exactly how it should be. A whisper of ground allspice is optional but adds a subtle warmth that makes the whole bowl feel a little more complex. Everything comes together with a simple toss, no cooking required beyond a quick soak. It's naturally built from pantry staples and garden-fresh produce, so there's nothing hidden to worry about — just clean, vibrant ingredients doing exactly what they're supposed to do. Serve it right away while the parsley is still brilliantly 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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