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Tabbouleh with Heirloom Tomatoes and Zucchini
Ingredients
  • 1 cup Bulgar wheat
  • 1 ½ cups boiling water
  • The juice of 1 lemon
  • ¼ cup olive oil
  • 1 teaspoon salt, divided
  • 5 to 7 scallions, diced (use both the white and green parts)
  • 1 young zucchini (about 8 inches in length), diced
  • Fresh, coarsely-chopped mint leaves -- enough to equal 1 cup
  • Fresh, coarsely-chopped flat-leaf parsley -- enough to equal 1 cup
  • Grinds of black pepper
  • 1 dozen (or more) heirloom cherry tomatoes, cut in half through stem ends
Steps
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