Macadamia Free Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like pure freshness in every bite. Mountains of finely chopped flat-leaf parsley and mint form the backbone, while juicy ripe tomatoes, sliced green onions, and a handful of tender bulgur round everything out beautifully. A generous pour of extra-virgin olive oil and two kinds of lemon juice tie it all together with a clean, citrusy punch that makes the whole bowl sing. The bulgur is soaked rather than cooked, which keeps the texture light and lets the herbs stay front and center where they belong. A pinch of allspice is optional, but it adds a subtle warmth that elevates the whole thing without overpowering the freshness. This is naturally free from tree nuts of any kind — no swaps needed, no label-reading required, just wholesome pantry staples doing exactly what they're supposed to do. Serve it right away for maximum color and crunch, or let it rest a few minutes so the flavors can fully bloom.
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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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