Tabbouleh with Pine Nuts and Almonds


Chef Yousef Hanna’s nutty, crunchy twist on the classic Middle Eastern salad is mainly herbs and vegetables with a smattering of fine bulgur.

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  • Servings: 4 to 6
KEY: Salads

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Ingredients

  • 1/2 cup fine bulgur

  • Boiling water

  • 1/2 cup pine nuts
  • 1/2 cup raw almonds

  • 3 medium tomatoes—halved, seeded 
and finely diced

  • 8 cups lightly packed parsley leaves, 
finely chopped (from 
1/2 pound parsley)

  • 1 cup packed mint leaves, finely chopped

  • 1 cup thinly sliced scallions

  • 1/2 cup extra-virgin olive oil

  • 1/4 cup plus 2 tablespoons fresh lemon juice

  • 1 teaspoon ground cumin

  • Kosher salt


How to make this recipe

  1. In a large heatproof bowl, cover the bulgur with at least 
2 inches of boiling water. Cover and let stand until tender, about 30 minutes. Drain well. 


  2. Meanwhile, preheat the oven to 375°. On a rimmed baking sheet, toast the pine nuts and almonds for about 8 minutes, until lightly browned. Let 
cool. Finely chop the almonds. 


  3. In a large bowl, toss the bulgur with the tomatoes, parsley, mint, scallions, olive oil, lemon juice, cumin, pine nuts and almonds. Season the tabbouleh with salt and serve. 


Contributed By Photo © Con Poulos Published May 2017





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