Pork Free Tabbouleh
This herb-forward grain salad is one of those dishes that tastes impossibly fresh and vibrant, built almost entirely from a handful of pantry staples and a serious amount of parsley. The technique here is worth paying attention to — soaking the bulgur in lemon juice rather than boiling it keeps the grains tender without turning them mushy, so every bite has just the right amount of chew. Finely chopping the parsley and mint into near-confetti-sized pieces is the move that separates a great version from a mediocre one, giving you that signature texture where the herbs almost melt into the tomatoes and green onions. A generous pour of extra-virgin olive oil and two tablespoons of bright lemon juice tie everything together into something that feels both light and deeply satisfying. The optional allspice is a small addition that adds a subtle warmth and complexity without overpowering the freshness of the salad. This is naturally free from any meat or animal-derived ingredients beyond what you choose to serve alongside it, making it an effortless fit for a wide range of tables and occasions. Serve it right away while the parsley is still vivid green and the tomatoes hold their shape, or let it rest just a few minutes to let the flavors bloom.
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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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