Tabbouleh with Pine Nuts and Almonds

Tabbouleh with Pine Nuts and Almonds

Active 40 min; Total 1 hr 20 min; Serves 4 to 6


– ½ cup fine bulgur

– Boiling water

– ½ cup pine nuts

– ½ cup raw almonds

– 3 medium tomatoes—halved, seeded and finely diced

– 8 cups lightly packed parsley leaves, finely chopped (from ½ lb. parsley)

– 1 cup packed mint leaves, finely chopped

– 1 cup thinly sliced scallions

– ½ cup extra-virgin olive oil

– ¼ cup plus 2 Tbsp. fresh lemon juice

– 1 tsp. 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 degrees. 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.

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