Plant Oriented Cooking

RECIPE: Tabbouleh-Style Bulgur

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  • 1/2 cup uncooked bulgur
  • 1 cup water
  • 2 thinly sliced green onions
  • chopped fresh flat-leaf parsley
  • chopped tomatoes
  • chopped seeded peeled cucumber
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • salt and pepper to taste


    • Bring water and uncooked bulgur to a boil in a small saucepan.
    • Cover, reduce heat, and cook 12 minutes.
    • Drain; rinse with cold water.
    • Drain.
    • Combine bulgur, parsley, tomato, cucumber, lemon juice, olive oil, cumin, salt, and green onions in a large bowl.
    • Stir to combine.




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