Honey 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 is soaked rather than cooked, which keeps the whole process simple and lets the grains stay light and tender without overwhelming the greens. Every ingredient here is naturally free of added sweeteners — no dressings, no marinades, nothing that might sneak in an unwanted touch of honey or syrup. The dressing is just good olive oil and fresh lemon juice, which is honestly all this dish needs. A pinch of allspice is optional but adds a subtle warmth that makes the whole bowl feel a little more complex. It comes together quickly and tastes even better after a short rest, once the lemon and oil have had a moment to mingle with the herbs. Serve it alongside grilled meats, stuff it into a pita, or eat it straight from the bowl — it holds up beautifully either way.
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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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