IE 11 is not supported. For an optimal experience visit our site on another browser.

Tabbouleh with Preserved Lemon and Almonds

COOK TIME
25 mins
SERVINGS
4-6
RATE THIS RECIPE
(15)
ALON SHAYA TABBOULEH: Alon Shaya's Tabbouleh with Preserved Lemon and Almonds
TODAY
COOK TIME
25 mins
SERVINGS
4-6
RATE THIS RECIPE
(15)

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
  • 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
  • Chef notes

    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.

    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.