Tabbouleh Salad with Nuts

Total Time:
48 min
Prep:
25 min
Inactive:
15 min
Cook:
8 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 cup water
  • 3/4 cup bulgur
  • 2 handfuls pine nuts or slivered almonds
  • 1 teaspoon ground cumin
  • 2 lemons, zested and juiced
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup freshly chopped mint leaves
  • 1/2 cup freshly chopped flat-leaf parsley
  • 4 scallions, whites and greens, chopped
  • 2 plum tomatoes, seeded and chopped
  • 1/2 seedless cucumber, peeled and chopped
  • Salt
Directions
  • In a small pot add the water and bring to a boil over medium heat. Pour the bulgur into a bowl, douse it with the boiling water and let stand 15 minutes.

  • Put the nuts in small skillet over low heat and lightly toast. Remove from the heat and let cool.

  • In a salad bowl, combine the cumin, zest and juice of 1 lemon and whisk in the extra-virgin olive oil. Add the bulgur, herbs, scallions, tomatoes, cucumber and salt, to taste. Toss together, let stand a few minutes, adjust seasoning and toss again before serving.


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    Recipe courtesy of Food Network Kitchen