Fresh parsley, zesty lemon, nutty almonds and warm spices make this tabbouleh salad incredibly flavorful. It's bright, fresh and healthy so it's a perfect complement to so many dishes.
Technique tip: When toasting the almonds, get a good, deep-golden color on the nuts so they really add a kick of flavor to the finished salad.
Swap option: Use quinoa instead of bulgur wheat.
For the baharat:
Grind the whole spices together (in batches, if necessary) until they're a powder. Stir to combine with the cinnamon, Aleppo and nutmeg.
For the tabbouleh:1.
Bring the water to a boil with 1/8 teaspoon of salt (this won't take long since there's so little of it). Put the bulgur in a small heatproof bowl, cover it with the boiling water, and cover with plastic wrap or foil until all the water is absorbed, 15 minutes or so. Fluff it with a fork and set it aside to cool.2.
Whisk together the lemon juice, remaining 1 teaspoon salt, preserved lemon, baharat and allspice. Stream in the olive oil while you whisk to finish the dressing.3.
Finely chop all the parsley and toss it in a large bowl with the bulgur, almonds and onion. Drizzle in the dressing and mix by hand. Serve right away.