Lupin Free Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like pure sunshine on a plate. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone, with juicy diced tomatoes, sliced green onions, and a handful of soaked bulgur wheat rounding everything out. A generous drizzle of extra-virgin olive oil and fresh lemon juice ties it all together in the most refreshing way. The bulgur gets a quick cold-water soak rather than any cooking, which keeps the whole process simple and the texture perfectly tender without turning mushy. A pinch of allspice is optional but adds a subtle warmth that makes the flavor feel a little more complex than you'd expect from such a short ingredient list. Because every component here is a whole, straightforward ingredient, there's no need to scan labels or worry about hidden additives sneaking into your bowl. Serve it right away while the parsley is still vivid green and the tomatoes hold their shape — it's the kind of salad that disappears fast.
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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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