Pomegranate and Almond Tabbouleh

Name: 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