Rice 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, with juicy diced tomatoes, sliced green onions, and a generous pour of extra-virgin olive oil pulling everything into something genuinely vibrant. The grain here is fine bulgur wheat — soaked briefly in lemon juice and cold water rather than cooked — which keeps the texture light and lets the herbs stay front and center. For anyone navigating a rice-free approach, bulgur is a wonderfully satisfying swap that brings a subtle nuttiness without any of the usual grain-bowl monotony. A hit of allspice is optional but quietly transformative, adding a warm, almost floral note that makes the whole bowl feel a little more special. Fresh lemon juice does double duty as both a soaking liquid and a finishing dressing, so every bite is clean and bright. Serve it right away while the parsley is still vivid green and the tomatoes hold their shape — this one rewards you for moving quickly.
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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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