Name: Tabbouleh Salad with Nuts
Yield: 4 servings
Ingredients: 3/4 cup bulgur wheat; 2 handfuls of pine nuts or slivered almonds; 1 teaspoon ground cumin; Zest and juice of 1 lemon; 1/4 cup EVOO (extra-virgin olive oil); 1/4 cup fresh mint leaves, chopped; 1/2 cup fresh flat-leaf parsley leaves, chopped; 4 scallions, whites and greens, chopped; 2 plum tomatoes, seeded and chopped; 1/2 seedless cucumber, peeled and chopped; Salt

Servings: 4 persons

3/4 cup bulgur wheat
2 handfuls of pine nuts or slivered almonds
1 teaspoon ground cumin
Zest and juice of 1 lemon
1/4 cup EVOO (extra-virgin olive oil)
1/4 cup fresh mint leaves, chopped
1/2 cup fresh flat-leaf parsley leaves, chopped
4 scallions, whites and greens, chopped
2 plum tomatoes, seeded and chopped
1/2 seedless cucumber, peeled and chopped
Salt

1
Bring 1 cup water to a boil.
2
Place the bulgur wheat into a heat-proof bowl, pour the boiling water over the bulgur, and let stand for 15 minutes.
3
Place the nuts in a small dry skillet and lightly toast, then remove and cool the nuts.
4
In a salad bowl, combine the cumin with the lemon zest and juice and whisk in the EVOO.
5
Add the bulgur, mint, parsley, scallions, tomatoes, cucumber, and salt to taste, toss, and let stand for a few minutes.
6
Adjust the seasoning and toss again.
7
Serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Tabbouleh Salad with Nuts

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