Pistachio Free Tabbouleh
This bright, herb-forward salad is a celebration of fresh parsley and mint, brought together with juicy tomatoes, green onions, and a generous squeeze of lemon. The bulgur wheat soaks up just enough citrus to become tender without turning mushy, giving the dish a satisfying, slightly chewy backbone that balances all those vibrant greens. Every ingredient here is clean and straightforward — no sauces, no spice blends, no packaged shortcuts that might sneak in unwanted allergens. The olive oil and fresh lemon juice do all the heavy lifting in the dressing, keeping things bright and tangy without any fuss. A pinch of allspice is optional but adds a subtle warmth that makes the whole bowl feel a little more complex. This is the kind of dish that tastes even better after a few minutes of rest, once the herbs and tomatoes have had a chance to mingle. Serve it alongside grilled meats, stuff it into pita, or eat it straight from the bowl — it's that good.
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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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