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- Bulgur wheat 1 1/2 cups
- Vegetable stock 1 1/4 cups
- Tomato 2 1/2 cups, diced and seeded
- Red onion 1
- Parsley 1 bunch, fresh flat-leaf
- Coriander 1 bunch, fresh
- Lemon 3 tbsp, juiced
- Olive oil 4 tbsp
- Salt to taste
- Pepper to taste, freshly ground
Directions:View on Fine Dining Lovers
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