© Con Poulos
Active Time
40 MIN
Total Time
1 HR 20 MIN
Yield
Serves : 4 to 6

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

How to Make It

Step 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. 


Step 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. 


Step 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. 


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