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Grace Parisi
February 2010

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Recipe Summary

active:
25 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cover the bulgur with 2 inches of hot water and let soak for about 20 minutes, until tender. Drain the bulgur in a fine sieve, pressing firmly to release the excess water. Wipe out the bowl.

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  • In the same bowl, whisk the lemon juice with the olive oil. Add the bulgur, tomatoes, cucumber, scallions, feta, olives, parsley and mint. Season with salt and pepper and toss well. Let stand for 10 minutes and toss once more before serving.

Make Ahead

The tabbouleh salad can be refrigerated for up to 8 hours before serving.

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