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“This tabouleh salad is fast, simple, as well as low-cholesterol and low-fat.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. bring 1 1/2 cups water to a boil. Add the wheat bulgur, stir, and remove from heat. Let cook for 20 minutes.
  2. Meanwhile, prepare the vegetables. Rinse all vegetables, then remove stems and peel carrot skins. Finely chop all vegetables and let drain in colander.
  3. Combine cooked bulgur and remaining ingredients.
  4. Let sit for one hour in the refrigerator. Add more salt, olive oil, or lemon juice to taste.

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