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.