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Tabbouleh

Yield 6 servings

Ingredients

  • 2 cups bulghur wheat, uncooked
  • 1 cup hot water
  • 2 cups loosely packed fresh parsley
  • 2 large tomatoes, diced
  • 4 green onions, diced
  • 2 garlic cloves, minced
  • 1/4 cup chopped fresh mint
  • 1/2 cup lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 3/4 teaspoon pepper

How to Make It

  1. Stir together bulghur and 1 cup hot water; let stand 30 minutes.

  2. Drain bulghur well; place in a large bowl. Stir in parsley and remaining ingredients. Cover and chill, if desired.