Pecan Free Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like it took far more effort than it actually did. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone, balanced by juicy diced tomatoes, sliced green onions, and a simple dressing of extra-virgin olive oil and fresh lemon juice. A small amount of fine bulgur wheat soaks up that citrusy dressing and adds just enough heartiness to make this feel like a proper dish rather than a side thought. The optional ground allspice is a subtle but inspired touch that gives the whole bowl a warm, aromatic depth you won't find in most versions. Because this recipe is built entirely from fresh produce, grains, and pantry staples, there's no need to scan labels or worry about cross-contact with tree nuts — every ingredient is straightforward and clean. Serve it immediately while the parsley is still vivid green and the tomatoes hold their shape, or let it rest for a few minutes to let the flavors really bloom together.
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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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