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Lemon & parsley tabbouleh
- 175g bulghar wheat or couscous
- 1 vegetable stock cube, crumbled
- 1 garlic clove , crushed
- juice 1 lemon
- 1 tbsp extra-virgin olive oil
- 1 tomato , finely chopped
- 50g whole blanched almonds , finely chopped
- large bunch (80g pack) flat-leaf parsley , very roughly chopped
- 200g crumbled goat's cheese
- large pinch chilli flakes
- black pepper , to serve
- 1 tbsp oil
- 250g pack halloumi cheese
- 2 small preserved lemons
Directions:View on BBC Good Food
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