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Super Nutty Tabbouleh with Avocado

  • Author: Liz Sloan
  • Prep Time: 20 Minutes
  • Cook Time: 1 Hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 Servings 1x


Recipe courtesy of: Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook by Adeena Sussman



½ cup bulgur, preferably fine

½ cup extra-virgin olive oil

⅓ cup freshly squeezed lemon juice

1 teaspoon ground cumin

1 teaspoon kosher salt, plus more to taste

3 large bunches of fresh parsley, about ½ pound

½ large bunch fresh mint, about 1 ounce

8 scallions, trimmed and thinly sliced, 1 cup

4 medium, firm ripe red tomatoes, cored, seeded and diced

½ cup toasted pine nuts

½ cup chopped pistachios

1 large, firm, ripe avocado, finely diced


Place the bulgur in a medium bowl, cover with 1 cup hot water, cover tightly with plastic wrap, let sit for 20 minutes if using fine bulgur or 55 minutes if using coarse, until all the water has been absorbed; uncover and fluff it with a fork.


In a small bowl, whisk together the olive oil, lemon juice, cumin and salt. 


Pick the leaves and tender stems from the parsley and mint, place them in a large bowl, cover them with very cold water, swish them around for a few seconds. Using your hands, pull the herbs out of the bowl, and transfer them to a salad spinner, and dry them very well; if they are still damp after spinning, lay them on a large clean towel and gently roll up the towl to absorb any excess liquid. Working with a few handfuls at a time, chop the herbs making sure to rearrange them between chopping. This prevents them from becoming black.

Add the herbs to a large bowl with the bulgur, scallions, tomatoes, pine nuts, almonds, and avocado. Toss with the lemon-olive oil mixture, season with more lemon and salt to taste. Let sit for 5 minutes and serve immediately. 

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