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Snacks · Middle Eastern
Tabbouleh
Mostly parsley, barely any bulgur - sharp, green and fresh.
20 min Serves 4Contains: gluten
Method
- 1
Soak the bulgur in warm water until soft, then squeeze it dry.
- 2
Chop the parsley as finely as you can - this is most of the work.
- 3
Mix everything with lemon, olive oil and salt.
- 4
Rest 10 minutes before serving so the bulgur takes on the dressing.
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