Hazelnut Free Tabbouleh
This bright, herb-forward salad is a celebration of fresh parsley and mint, brought together with juicy tomatoes, green onions, and a generous squeeze of lemon. The bulgur wheat soaks up just enough citrus to become tender without turning mushy, giving the dish a satisfying bite that balances all those vibrant greens. Every ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden allergens sneaking in through a sauce or dressing. The olive oil and lemon juice dressing is simple but punchy, and the optional allspice adds a subtle warmth that makes the whole bowl feel a little more complex. It comes together with nothing more than a sharp knife and a good chopping rhythm — no cooking, no special equipment, just fresh ingredients doing exactly what they're supposed to do. Serve it right away for maximum freshness, or let it rest a few minutes so the flavors can settle into each other.
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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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