Turkey Free Tabbouleh
This herb-forward grain salad is one of those dishes that tastes impossibly fresh and bright, built almost entirely on a mountain of finely chopped flat-leaf parsley and mint. The bulgur is soaked rather than cooked, which keeps the texture light and lets the herbs stay firmly in the spotlight where they belong. Ripe tomatoes, sliced green onions, good olive oil, and a generous hit of lemon juice pull everything together into something that feels both simple and deeply satisfying. A pinch of allspice is optional but worth trying — it adds a subtle warmth that makes the whole bowl feel a little more complex. Since every ingredient here is a whole, plant-based staple, there's nothing to second-guess or swap out, and no risk of hidden animal proteins sneaking in through processed additions. It comes together quickly and is genuinely better when you take the time to chop the herbs very fine, so don't rush that step. Serve it right away for the brightest flavor, or let it sit for a few minutes and watch everything meld into something even more cohesive.
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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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