Peanut Free Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like it took far more effort than it actually did. The base is a mountain of finely chopped flat-leaf parsley and fresh mint, which gives every bite a clean, almost electric freshness that store-bought versions simply can't match. Ripe tomatoes, sliced green onions, and a tiny amount of soaked bulgur round things out, while good olive oil and plenty of lemon juice tie it all together into something genuinely craveable. The bulgur is soaked rather than cooked, which keeps the texture light and lets the herbs stay firmly in the spotlight where they belong. A pinch of allspice is optional but adds a subtle warmth that makes the whole bowl feel a little more complex. Every ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-reading required — just fresh produce and pantry staples you can trust. Serve it right away for the brightest flavor, or let it sit for a few minutes and watch everything meld into something even better.
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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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