Pomegranate and Almond Tabbouleh

Yields
6 servings

from Chef Alon Shaya of Shaya, New Orleans, Louisiana

Tabbouleh

½ cup bulgur wheat

1 cup water

2 teaspoons salt

½ cup red onion, diced small

1 tablespoon mint, thinly sliced

½ lemon, juiced

½ cup pomegranate seeds

3½ cups parsley, picked and chopped

1½ cups sliced almonds, toasted

1 cup Tabbouleh Vinaigrette (recipe follows)

Tabbouleh Vinaigrette

4 tablespoons lemon juice

1 teaspoon preserved lemon, chopped brunoise

⅛ teaspoon salt

¾ teaspoon baharat

⅛ teaspoon ground allspice

⅓ cup olive oil

Place bulgur in medium bowl.
Bring water with ¼ teaspoon salt to boil in small sauce pot.
Pour water over bulgur and cover with kitchen towel. Let sit for 10 minutes then drain off any excess liquid.
Refrigerate bloomed bulgur until chilled.
Mix bulgur with all other ingredients, toss in vinaigrette, and season with remaining salt.

Tabbouleh Vinaigrette