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Reviewed Tabbouleh

Mar 15, 2012 in Food Network Community Toolbox on

I love this but tweeked it quite a bit. I waited till the bulgar cooled completely. I did not add oil (not needed and saves calories), added a splash of red wine vinegar, added red and green bell peppers, a can of rinsed black beans and substitued cilantro for parsely. My parsely was too grasssy. I will be enjoying it more often.""

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