Mustard 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 diced tomatoes, green onions, and a handful of tender bulgur wheat round everything out beautifully. A generous squeeze of lemon juice and a drizzle of good olive oil are all the dressing this needs — no condiments, no hidden sauces, nothing that could sneak in an unwanted allergen. For anyone navigating a mustard sensitivity, that simplicity is genuinely reassuring, since every ingredient here is clean and easy to verify. The technique of soaking the bulgur in lemon juice rather than boiling it keeps the grains light and just tender, so the salad never feels heavy. A pinch of allspice is optional but adds a subtle warmth that makes the whole bowl feel a little more special. Serve it right away while the parsley is still vivid green and the tomatoes hold their shape for the best possible texture.
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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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