Studded with tons of parsley and bits of tangy preserved lemon, this lightly spiced tabbouleh shines as a summer side dish. Make this when the weather is warm and you want something healthy to eat. Don’t let it sit too long; tabbouleh is best eaten fresh.
1 teaspoon salt, divided
3/4 cup bulgur
5 tablespoons Meyer lemon juice
1 teaspoon minced preserved lemon
1/8 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 cup olive oil
1 bunch flat-leaf parsley, finely chopped
3/4 cup chopped or sliced almonds, toasted
A quarter red onion, finely chopped
1. In a medium pan, cook bulgur according to package instructions, adding 1/8 teaspoon salt. Fluff bulgur with a fork and let cool.
2. Whisk together the lemon juice, remaining 1 teaspoon salt, the preserved lemon, and spices. Whisk in the oil to make the dressing.
3. In a large bowl, toss the parsley with the bulgur, almonds, and onion. Drizzle in the dressing and mix well. Serve at room temperature.