Nutmeg Free Tabbouleh
Bright, herby, and refreshingly light, this Lebanese-inspired grain salad is built on a mountain of finely chopped flat-leaf parsley and fresh mint, making it one of the most vibrant dishes you can put on a table. Juicy ripe tomatoes, sliced green onions, and a handful of fine bulgur wheat round out the base, while a generous pour of extra-virgin olive oil and fresh lemon juice tie everything together with a clean, citrusy punch. The bulgur is soaked rather than cooked, which keeps the texture delicate and lets the herbs stay front and center where they belong. Every single ingredient here is naturally free of warm baking spices like nutmeg, so there's no need to audit a label or swap anything out — it's just good, honest produce doing all the work. A pinch of allspice is offered as an optional flourish, and even that is entirely your call. Serve it immediately for the brightest flavor, or let it rest a few minutes so the lemon and olive oil can settle into every grain and leaf. It works beautifully alongside grilled meats, stuffed into pita, or simply eaten by the spoonful straight from the bowl.
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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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