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Tabouli with Feta and Endive
- 1 cup bulghur wheat
- 1 cups boiling water
- 2 lemons, zested and juiced
- 1/3 cup extra virgin olive oil
- tsp. cayenne pepper
- 1 large clove garlic, minced
- 2 tsp. salt
- 1 bunch green onions, chopped (tops and bottoms)
- 1 bunch flat leaf parsley, chopped
- 1 bunch mint leaves, chopped
- 1 English cucumber, chopped
- 2 pints cherry tomatoes, quartered (or 2 large tomatoes, diced)
- 1 cup crumbled feta cheese
- 8 small heads endive
Directions:View on A Spicy Perspective
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