Toast the almonds in a medium saucepan set over medium heat, tossing until golden and fragrant, about 2 minutes. Transfer to a small bowl.

Add the olive oil and butter to the now empty saucepan. Once the butter has melted, add the onion. Cook until the onion is translucent, then add the garlic and bulgur. Cook, stirring occasionally, until the bulgur is slightly toasted, 2-3 minutes.

Pour in the chicken broth and salt and pepper to taste. Bring mixture to a boil over high heat, then cover and reduce heat to low. Cook for about 15 minutes, until all the liquid has been absorbed and the bulgur is cooked.

Fluff with a fork, then stir in the toasted almonds and chopped parsley.