Tabbouleh with Pine Nuts and Almonds
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
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