Recipe for Summer Tabbouleh 
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Yield:
6
Ingredients:
Amount Ingredient
2 cup bulgur
3 cup boiling chicken/vegetable stock, water
2 cup shredded purple or green cabbage
1/2 lrg carrot grated
1/2 x cucumber peeled and diced
1 stalk celery chopped
1/2 cup chopped fresh mint
2 x ripe tomatoes chopped
3/4 cup chopped green onions with tops
1/4 cup freshly squeezed lemon juice
1/2 tbl olive oil
1 tsp salt
1 cup chopped parsley
1 sm lemon sliced, for garnish
Instructions:
Instructions: In large bowl, place bulgur and boiling stock; cover with plate. Let sit until liquid is absorbed (about 20 minutes).

Mix bulgur with remaining ingredients except for lemon slices and mint; toss. Chill 1 hour. Serve cold, garnished with lemon slices and fresh mint.

NOTES : This version of tabbouleh calls for more fresh vegetables than the traditional recipe. It will keep for up to 4 days in the refrigerator.

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