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Bulgur with Lentils, Parsley, and Raisins
- 1 cup bulgur
- 1 natural, salt-free vegetable bouillon cube
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- One 15-ounce can brown lentils, drained and rinsed
- ¾ cup finely chopped fresh parsley
- 2 scallions, thinly sliced
- ½ cup dark or golden raisins
- 1 teaspoon ground cumin, or more to taste
- Salt and freshly ground pepper to taste
Directions:View on Cookstr
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