Tree Nut Free Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like pure sunshine in a bowl. The star of the show is a mountain of finely chopped flat-leaf parsley and fresh mint, tossed with juicy ripe tomatoes, sliced green onions, and just enough bulgur wheat to give it body without weighing it down. A generous drizzle of extra-virgin olive oil and fresh lemon juice ties everything together with a clean, tangy finish that keeps you going back for another forkful. The technique here matters — rocking your knife through the herbs until they're finely minced (not bruised in a food processor) is what gives the salad its signature texture and keeps the parsley brilliantly green. Soaking the bulgur in lemon juice and cold water rather than boiling it means the grains stay delicate and never mushy. A pinch of allspice is optional but adds a subtle warmth that makes the whole bowl feel a little more complex. This is naturally free from tree nuts at every step, so there's nothing to swap or second-guess — just fresh, wholesome ingredients doing exactly what they're supposed to do.
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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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