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Recipe of the Week 
Mary Kay Radnich

I'd Rather have Tabouli for the Eid

Ingredients:

  • 1/2 cup very fine bulgur
  • 2 bunches parsley
  • 2 medium tomatoes, finely chopped
  • 1 small onion, thoroughly minced
  • 1 teaspoon salt
  • 1 teaspoon dry mint
  • 1/4 cup olive oil
  • 1/4 cup lemon juice

Instructions:

Soak bulgur in enough fresh water for about 15 minutes.
Drain well.
Toss all ingredients in a large cooking bowl and add oil last.
Chill the mixture in the refrigerator.
Serve the mouthwatering dish decorated with lettuce leaves.

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