MSG 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, balanced by juicy ripe tomatoes, green onions, a generous squeeze of lemon, and a drizzle of good olive oil. The bulgur is soaked rather than cooked, keeping the whole process simple and the texture light — just tender enough to blend into the salad without weighing it down. Every single ingredient here is whole and unprocessed, which means no hidden flavor enhancers, no seasoning packets, and no store-bought shortcuts to second-guess. The optional pinch of allspice adds a subtle warmth that makes the lemon and herbs pop in a way that feels quietly sophisticated. 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 serving it alongside grilled proteins or eating it straight from the bowl, this is the kind of recipe that earns a permanent spot in your rotation.
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!