Cooking Instructions
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Step 1
In a large bowl, combine the
Fresh Parsley (110 g)
,
Tomatoes (180 g)
,
Scallions (10 g)
,
Fresh Mint (3 g)
, and
Bulgur Wheat (35 g)
and mix well. Cover and refrigerate for 2 hours – allowing the bulgur to expand.
Step 2
Once the bulgur has softened, add the zest and juice the
Lemon (1)
. Add
Olive Oil (60 mL)
,
Salt (3 g)
,
Granulated Sugar (1 pinch)
,
Paprika (1 pinch)
, and
Ground Black Pepper (1 pinch)
. Mix well.
