Pescatarian Tabbouleh
This herb-forward grain salad is a masterclass in freshness — mountains of finely chopped flat-leaf parsley and mint come together with juicy ripe tomatoes, green onions, and a bright lemon-olive oil dressing that makes every bite sing. The bulgur is soaked rather than cooked, which keeps the whole dish light and lets the herbs stay firmly in the spotlight. A pinch of allspice adds a subtle warmth that lifts the whole bowl without announcing itself. Everything is naturally plant-based and seafood-free by design, so it fits a pescatarian table without any swaps or workarounds — just honest, wholesome ingredients doing exactly what they're supposed to do. It works beautifully as a side alongside grilled fish or shrimp, but it's satisfying enough to anchor a lighter meal on its own. The key is getting that parsley chopped fine and serving it while the tomatoes still hold their shape and the greens stay vivid — this is a dish that rewards a little attention to detail.
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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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