Turmeric Free Tabbouleh
This bright, herb-forward salad is a celebration of fresh parsley, juicy tomatoes, and zippy lemon juice all tossed together in one bowl. The bulgur soaks up just enough citrus to become tender without any cooking required, keeping the whole process refreshingly simple. Finely chopped mint adds a cool, aromatic lift, while a generous pour of extra-virgin olive oil ties everything together with a silky richness. Because the ingredient list is built entirely around fresh produce, grains, and pantry staples, there's no need to scan labels or second-guess spice blends for hidden additives. The optional allspice adds a subtle warmth, but the salad is equally vibrant without it — totally your call. A quick rest before serving lets the flavors meld while the parsley stays brilliantly green and the tomatoes keep their bite. It's the kind of dish that looks impressive on the table but comes together with nothing more than a sharp knife and a good cutting board.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!