Tabbouleh

By Desiree Nielson
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SERVES
4
TOTAL TIME

Ingredients

  • 1 1/2 cups (360 milliliters) flat-leaf parsley, chopped
  • 1/3 cup (80 milliliters) mint, chopped
  • 3/4 cup (180 milliliters) bulgur, cooked
  • 2 garlic cloves, finely minced
  • 2 scallions, finely sliced
  • 1/2 cucumber, diced
  • 2 roma tomatoes, de-seeded and diced
  • 2 tablespoons (30 milliliters) olive oil
  • 3 tablespoons (45 milliliters) lemon juice
  • Salt and fresh ground pepper to taste

Directions

  1. Put chopped parsley and mint into a bowl. Add cooked bulgur.
  2. Mix in minced garlic, scallions, cucumber and tomatoes.
  3. Drizzle in olive oil. Squeeze lemon juice over top.
  4. Season with salt and pepper.
  5. Toss to coat.
  6. Enjoy!

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