Mushroom Free Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like pure sunshine in a bowl. Finely chopped flat-leaf parsley and fresh mint form the backbone of the recipe, backed up by juicy ripe tomatoes, crisp green onions, and a generous hit of lemon juice and olive oil. A small amount of bulgur wheat soaks up the citrusy dressing and adds just enough body to make this feel like a proper dish rather than a side salad. The optional allspice is a subtle but smart touch — it adds a warm, almost floral depth that rounds out all that brightness without overpowering it. Because every single ingredient here is a whole, clean plant food, there's zero guesswork about hidden fungi or sneaky additives that can show up in packaged grain salads or store-bought versions. The technique is simple but intentional: soaking the bulgur in lemon juice rather than hot water keeps the texture delicate, and chopping the herbs very fine means every forkful is perfectly balanced. Serve it right away while the parsley is still vivid green and the tomatoes hold their shape for the best possible result.
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!