Tabbouleh with Pine Nuts and Almonds

Name: Tabbouleh with Pine Nuts and Almonds
Total time: 80 min
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

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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

By Yousef Hanna

Updated on May 1, 2017

Tabbouleh with Pine Nuts and Almonds — Photo: © Con Poulos

Active Time:

40 mins

Total Time:

1 hr 20 mins

Yield:

4 to 6

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

Directions

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.
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.
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.