Recipes Salads Tabbouleh with Pine Nuts and Almonds Be the first to rate & review! 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 Print Rate It Share Share Tweet Pin Email 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. Rate it Print