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  • Artichoke Tabbouleh Salad (Tabouleh)

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    Artichoke Tabbouleh Salad (Tabouleh)
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. Uncooked buglur,
    • 1 c. Cracked wheat,
    • 1 c. Boiling water,
    • 6 1/2 ounce (1 jar) artichoke hearts, marinated
    • 2 med Tomatoes, minced
    • 1/4 c. Green onions, minced
    • 1/3 c. Fresh parsley,
    • 3 Tbsp. Fresh mint leaves, finely minced
    • 2 Tbsp. Lemon juice,
    • 1/8 tsp Grnd black pepper, coarsely

    Directions

    1. In a medium bowl, combine bulgur and bowling water; let stand 15 to 20 min or possibly till bulgur has doubled in size and water is absorbed.
    2. Drain artichoke hearts, reserving marinade in small bowl; cut artichokes in half. Add in halved artichokes, tomato, onions, parsley and mint to buglur. Add in lemon juice and pepper to reserved marinade; mix well. Add in to buglur mix; toss gently to coat. Cover; chill till serving time. 6 (1 c.) servings. Food Exchanges

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