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Tabbouleh I

Reviewed: Mar. 19, 2013
I just made this recipe, my first time ever for tabbouleh. I did cut the extra virgin olive oil to 1/4 cup, and I might try even less next time to reduce the calories. I also did not add the mint. The salad came out delicious, and it looked very pretty in one of my grandmother's glass dishes from the depression era. I had recently read about how parsley is so good for the health, and I wanted a recipe that featured parsley. I am very pleased with the results. I also loved the ease of preparing the bulgar. I might try the recipe and substitute quinoa so my friends with gluten allergies can enjoy it, too. I used bottled lemon juice, but I will try it again with fresh lemon juice next time.
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