Pomegranate and Almond Tabbouleh
3 1⁄2 cups picked parsley chopped
1.5 cups sliced almonds toasted
1⁄2 cup bulgur wheat
1⁄2 cup red onion, diced small
1 tablespoon mint thinly sliced juice of half a lemon
1⁄2 cup pomegranate seeds
1 cup tabbouleh vin (recipe below)
Place bulgur in a medium sized bowl. Bring 1 cup water with 1⁄4 teaspoon of salt to a boil in a small sauce pot. Pour over the bulgur and cover with a kitchen towel. Let sit for 10 minutes and drain off any excess liquid. Refrigerate the bloomed bulgur until chilled. Mix bulgur with all other ingredients, toss in vinaigrette and season with salt.
4 tablespoons lemon juice
1 teaspoon preserved lemon, brunoise
1/8 teaspoon salt
3⁄4 teaspoon baharat
1/8 teaspoon allspice, ground
2/3 cup olive oil
Combine all ingredients in a bowl and whisk together.