179 kcalTabouleh
20 min serves 4
VeganDairy-Free
4gprotein19gcarbs11gfat
Ingredients
- •½ cup bulgur
- •2 small cucumbers
- •1 bunch flat leaf parsley
- •½ lemon juice from a lemon
- •3 tablespoons olive oil
- •salt
- •2 medium tomatoes
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Method
From foodista.com — read the original
- Chop the vegetables and parsley finely. The restaurant version has the veggies diced fairly small and I wanted to stay true to that. Rinse the cracked wheat in a fine mesh sieve and let drain.
- Combine all ingredients in a large bowl.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com