March: Tabbouleh with Pine Nuts and Almonds

The May 2017 issue of Food & Wine magazine was the special travel issue, and featured tons of traditional recipes from around the world and international twists on modern favorites. This fantastic tabbouleh from chef Yousef Hanna was included in the section on Israeli foods.


Recipe: Tabbouleh with Pine Nuts and Almonds

Source: Food and Wine, May 2017

Get the recipe here!


Modifications, Testing and Recommendations: Although it takes quite a while to chop the parsley leaves and scallions, once all the ingredients are prepped, it’s no problem to throw everything together! 1 cup of sliced scallions is about 4 small bunches from the grocery store. I also made twice the amount of bulgur because even with only half of the recommended parsley, the grain-to-herb ratio was still not exactly what I was looking for.

This tabbouleh is a great vegan side dish, and the toasted pine nuts and almonds combined with the lemon juice and mint was incredibly delicious. It’s also easy to adjust the amount of ingredients to get a combination of flavors and textures that’s perfect for you.



About lgaylord

Louisa believes in expanding horizons and learning - anything that broadens our minds beyond the here and now, allowing us to learn from the past and innovate for the future. She is particularly interested new and inventive methods of sustainability: city planning and green buildings, creating new objects from old trash, and ways that nature can provide examples for new materials and construction. She is also curious about new scientific breakthroughs, technology and discoveries, and how they will shape the future of consumerism and marketing. While science is important to advancing society, Louisa believes that music, education, art and culture are equally necessary, especially on a local community level.
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