Yeast Free Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like it took far more effort than it actually did. Heaps of finely chopped flat-leaf parsley and fresh mint form the backbone, while juicy tomatoes, green onions, and a generous squeeze of lemon juice bring everything to life. A small amount of bulgur wheat is soaked — not cooked — in lemon juice and cold water, which keeps the grain tender without any heat or fuss, and naturally means there's nothing fermented or leavened anywhere in the bowl. The whole thing comes together with a drizzle of good extra-virgin olive oil and a pinch of allspice if you're feeling it, and the result is clean, vibrant, and deeply satisfying. Because every ingredient here is a whole, unprocessed food, you don't have to squint at labels or worry about hidden additives that can sneak into store-bought versions. It's the kind of recipe that works as a light lunch on its own, a side alongside grilled proteins, or scooped up with warm flatbread — endlessly versatile and genuinely hard to stop eating.
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!