Tabbouleh with Preserved Lemon and Almonds

There are two secrets to Israeli chef Alon Shaya’s tabbouleh: Baharat, a Lebanese spice blend that can be substituted with pumpkin pie spice in a pinch, and really fresh parsley. “You want to chop and toss it right before you eat,” says Shaya. “I often see it sit too long and then it gets soggy.”

1 ⅛ tsp Morton kosher salt, divided

2 tbsp bulgur wheat

5 tbsp lemon juice

1 tsp minced preserved lemon

½ tsp baharat*

¼ tsp ground allspice

¼ cup extra-virgin olive oil

2 qts lightly packed fresh flat-leaf parsley leaves (from about 4 bunches)

1 cup sliced almonds, toasted

A quarter of a red onion, finely chopped

In a small pan, bring 1⁄4 cup water and 1∕8 tsp. salt to a boil. 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, about 15 minutes. Fluff bulgur with a fork and let cool.

Whisk together the lemon juice, remaining 1 tsp. salt, the preserved lemon, baharat, and allspice. Stream in the oil while whisking continuously to finish making the dressing.

Finely chop the parsley. In a large bowl, toss the parsley with the bulgur, almonds, and onion. Drizzle in the dressing and mix by hand. Serve right away.

*Find baharat, a Middle Eastern blend of black pepper and spices, at well-stocked grocery stores and online. Or combine 1 tsp. each paprika, pepper, cinnamon, coriander, and cumin; 1/2 tsp. each ground allspice and cardamom; and 1/4 tsp. each ground cloves and nutmeg. Keeps, airtight, up to 6 months.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 217Calories from Fat 24

% Daily Value *
Total Fat 25g39%

Saturated Fat 2.7g14%
Sodium 597mg25%
Total Carbohydrate 10g4%

Dietary Fiber 3.7g15%
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Tabbouleh with Preserved Lemon and Almonds