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.
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
- 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
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.