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Tabouleh with Pistachios & Almonds 1 ½ cups dried bulghur wheat 1 cup parsley, chopped 2 tomatoes, finely chopped ½ cup roasted pistachios, coarsely chopped ½ cup roasted almonds, coarsely chopped ¼ cup olive oil 2 tablespoons lemon juice, freshly squeezed 2 teaspoons salt 1 teaspoon ground white pepper Soak the bulghur wheat in cold water in a large bowl for 2 hours. The wheat will swell in the water. Drain the bulghur in a fine sieve placed over a bowl for 1 hour, to remove any remaining moisture. Transfer the bulghur to a large bowl, add the remaining ingredients, and mix well. Refrigerate for 1 hour. Transfer to serving dishes and serve chilled, or store in an airtight container in the refrigerator for up to 24 hours. From: Nuts. By Avner Laskin. Published by Sterling Publishing (distributed by Capricorn Link). 
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