The parsley and mint are flourishing in the garden, along with vines heavy with tomatoes, so that means tabbouleh.  

It’s a simple salad of parsley, mint, tomatoes and green onions, all chopped and tossed with bulgur wheat, spices, olive oil and lemon juice. Add toasted pine nuts and almonds making it super nutty.   

The bonus with this dish is that there’s no cooking involved here. 

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Nutty Tabbouleh

Course Salad

Ingredients

• ½ cup fine bulgur
• ½ cup extra-virgin olive oil
• ⅓ cup fresh lemon juice
• 1 tsp ground cumin
• 1 tsp kosher salt plus more to taste
• 3 large bunches of fresh parsley, about ½ pound
• ½ large bunch fresh mint, about 1 ounce
• 4 green onions, thinly sliced
• 4 medium red tomatoes, diced
• ½ cup toasted pine nuts
• ½ cup almonds chopped

Instructions

• Place the bulgur in a medium bowl, cover with 1 cup hot water, cover tightly with plastic wrap, let sit for 20 minutes if using fine bulgur or 55 minutes if using coarse, until all the water has been absorbed. Uncover and fluff with a fork.
• In a small bowl, whisk together the olive oil, lemon juice, cumin and salt.
• Pick the leaves and tender stems from the parsley and mint and make sure they are completely dry.
• Working with a few handfuls at a time, chop the herbs.
• Add the herbs to a large bowl with the bulgur, green onions, tomatoes, pine nuts, and almonds.
• Toss with the lemon-olive oil mixture, season with more lemon and salt to taste.
• Let sit for 5 minutes before serving. Recipe inspired by Adeena Sussman from her book Sababa.