Middle Eastern Delight: Tabbouleh Bliss with Crunchy Nuts

Ingredients:

1/2 cup fine bulgur

Boiling water

1/2 cup pine nuts

1/2 cup raw almonds

3 medium tomatoes—halved, seeded and finely diced

8 cups lightly packed parsley leaves, finely chopped (from 1/2 pound parsley)

1 cup packed mint leaves, finely chopped

1 cup thinly sliced scallions

1/2 cup extra-virgin olive oil

1/4 cup plus 2 tablespoons fresh lemon juice

1 teaspoon ground cumin

Kosher salt

Preparation:

In a large heatproof bowl, cover the bulgur with at least 2 inches of boiling water. Cover and let stand until tender, about 30 minutes. Drain well.

Meanwhile, preheat the oven to 375°. On a rimmed baking sheet, toast the pine nuts and almonds for about 8 minutes, until lightly browned. Let cool. Finely chop the almonds.

In a large bowl, toss the bulgur with the tomatoes, parsley, mint, scallions, olive oil, lemon juice, cumin, pine nuts and almonds. Season the tabbouleh with salt and serve.

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