Bulgur provides an excellent base for the vibrant colors and crisp flavors of the tomatoes and cucumbers in Tabbouleh-Style Bulgur.
Cooking Light AUGUST 2013
1. Bring water and uncooked bulgur to a boil in a small saucepan. Cover, reduce heat, and cook 12 minutes. Drain; rinse with cold water. Drain.
2. Combine bulgur, parsley, tomato, cucumber, lemon juice, olive oil, cumin, salt, and green onions in a large bowl; stir to combine.
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