Ginger Free Tabbouleh
This bright, herb-forward salad is a celebration of fresh parsley, and once you taste a properly made version, you'll understand why it's been a staple across the Middle East for centuries. Finely chopped flat-leaf parsley and mint form the backbone here, with juicy ripe tomatoes, sliced green onions, and a simple dressing of extra-virgin olive oil and fresh lemon juice tying everything together. The bulgur wheat is soaked rather than cooked, which keeps the texture light and lets the herbs stay front and center rather than getting buried under a heavy grain. Many spice blends and store-bought dressings sneak in ginger without much fanfare, so making this from scratch means you stay in full control of every ingredient. The optional allspice adds a subtle warmth that feels complex without overwhelming the clean, citrusy finish. It comes together quickly and is best served soon after tossing, while the parsley is still vivid green and the tomatoes hold their shape. Whether you're spooning it alongside grilled meat or eating it straight from the bowl, this is the kind of dish that makes simple ingredients feel genuinely special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!