Tabbouleh with Preserved Lemon and Almonds
ALON SHAYA TABBOULEH: Alon Shaya's Tabbouleh with Preserved Lemon and Almonds
TODAY
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Rating:
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Cook time:
Servings:
4-6

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.

Ingredients

  • Baharat (makes about 1/2 cup)

    • 6 heaping tablespoons allspice berries
    • 1 teaspoon black peppercorns
    • 1/4 teaspoon cumin seeds
    • 48 cardamom pods
    • 28 cloves
    • 2 small dried rosebuds
    • 2 tablespoons ground cinnamon
    • 2 teaspoons Aleppo pepper
    • 1½ teaspoons finely grated nutmeg
  • Tabbouleh

    • 1/4 cup water
    • 1⅛ teaspoons kosher salt, divided
    • 2 tablespoons bulgur wheat
    • 5 tablespoons lemon juice
    • 1 teaspoon minced preserved lemon
    • 1/2 teaspoon Baharat (recipe above)
    • 1/4 teaspoon ground allspice
    • 1/4 cup extra virgin olive oil
    • 2 quarts lightly packed fresh parsley leaves (from about 4 bunches)
    • 1 cup sliced almonds, toasted
    • 1/4 red onion, finely chopped

Preparation

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.