Tabbouleh

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What you’ll need

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Lemons
2 medium
Bulgur wheat
1 cup
Boiling water
1 1/2 cups
Fresh parsley
1 cup
Green onions
3
Tomato
1 large
Cucumber
1 small
Olive oil
2 tbsp
Salt
3/4 tsp
Ground black pepper
1/4 tsp
Cayenne pepper or paprika
Pinch
Feta cheese
4 oz (optional)
Mint leaves
1/4 cup (optional)

Instructions

Serves 6
Time:
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Cooking Matters

Preparation:

1. Rinse and cut lemons in half. In a medium bowl, squeeze juice. Discard seeds.

2. Add bulgur and boiling water to lemon juice. Cover and let rest until bulgur is soft and chewy, about 30 minutes.

3. Rinse parsley, green onions, tomato, and cucumber. If using mint leaves, rinse now.

4. Chop parsley. If using mint leaves, chop now.

5. Trim ends off green onions. Thinly slice, using white and green parts.

6. Remove core from tomato. Dice.

7. Slice cucumber in half lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber.

8. In a colander, drain excess liquid from bulgur mixture. Return bulgur to bowl.

9. Add parsley, green onions, tomato, cucumber, and remaining ingredients to bowl. Mix well to combine.

10. If using feta and mint leaves, add now. Mix gently before serving.

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