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Method Prep:15min › Cook:5min › Extra time:1hr › Ready in:1hr20min
Boil bulgur for 5 minutes, then drain. Combine with olive oil and lemon juice and let soak for at least 30 minutes. I like to wilt my parsley, so always toss it in with the hot bulgur wheat, but you can opt to add it later.
Once the bulghar wheat has absorbed the liquid, mix in the remaining ingredients and cool in the refrigerator for at least 1/2 hour to give the flavours a chance to marry properly.
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