Pomegranate and Almond Tabbouleh

Ingredients

• 3 1/2 Cups picked parsley, chopped
• 1 1/2 Cup sliced almonds, toasted
• 1/2 Cup bulgur wheat
• 1/2 Cup red onion, diced small
• 1 Tablespoon mint thinly sliced
• Juice of half a lemon
• 1/2 Cup pomegranate seeds
• 1 Cup tabbouleh vin (recipe below)
• 2 Teaspoons salt
• 4 Tablespoons lemon juice
• 1 Teaspoon preserved lemon, brunoise
• 1/8 Teaspoon salt
• 3/4 Teaspoons baharat
• 1/8 Teaspoon allspice, ground
• 2/3 Cups olive oil

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