Tabbouleh Salad with Nuts

Ingredients

• 0.8 cup bulgur 
• 0.5  cucumber seedless peeled chopped
• 0.5 cup freshly flat-leaf parsley chopped
• 1 teaspoon ground cumin 
• 2  lemon zest juiced
• 0.3 cup freshly mint leaves chopped
• 0.3 cup olive oil extra-virgin
• 2  plum tomatoes seeded chopped
• 6 servings salt 
• 4  scallions chopped
• 2 handfuls slivered almonds 
• 1 cup water 

Equipment

• bowl
• frying pan
• whisk
• pot

Directions

1. In a small pot add the water and bring to a boil over medium heat.
2. Pour the bulgur into a bowl, douse it with the boiling water and let stand 15 minutes.
3. Put the nuts in small skillet over low heat and lightly toast.
4. Remove from the heat and let cool.
5. In a salad bowl, combine the cumin, zest and juice of 1 lemon and whisk in the extra-virgin olive oil.
6. Add the bulgur, herbs, scallions, tomatoes, cucumber and salt, to taste. Toss together, let stand a few minutes, adjust seasoning and toss again before serving.