Shellfish Free Tabbouleh
This herb-forward grain salad is one of those dishes that manages to feel both refreshing and deeply satisfying at the same time. The base is a mountain of finely chopped flat-leaf parsley and fresh mint, which gives every bite a clean, vibrant punch that no bottled dressing could ever replicate. Juicy ripe tomatoes, sliced green onions, and a small amount of soaked bulgur round things out, while good extra-virgin olive oil and bright lemon juice tie it all together beautifully. The technique of soaking the bulgur in lemon juice and cold water rather than boiling it keeps the grains tender without turning them mushy, so the texture stays light and distinct throughout. A pinch of allspice is optional but adds a subtle warmth that makes the whole bowl feel a little more complex. Because every ingredient here is a whole, simple plant-based staple, there is zero guesswork about what went into it — no hidden broths, no processed add-ins, nothing to second-guess. It is the kind of salad that disappears fast at a table, so you may want to make a double batch.
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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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