Alon Shaya Tabbouleh with Preserved Lemon and Almonds – Sunset Magazine

Ingredients

• 1 ⅛ tsp Morton kosher salt, divided
• 2 tbsp bulgur wheat
• 5 tbsp lemon juice
• 1 tsp minced preserved lemon
• ½ tsp baharat*
• ¼ tsp ground allspice
• ¼ cup extra-virgin olive oil
• 2 qts lightly packed fresh flat-leaf parsley leaves (from about 4 bunches)
• 1 cup sliced almonds, toasted
• A quarter of a red onion, finely chopped