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.