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. Slideshow: More Tabbouleh Recipes 

Tabbouleh with Pine Nuts and Almonds
Photo: © Con Poulos
Active Time:
40 mins
Total Time:
1 hr 20 mins
4 to 6


  • 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


  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.

Related Articles