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Bulger Tabouli Salad
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Pour bulgur wheat in a bowl and pour boiling water in and cover set aside for 1 hour. Cut cucumber lenthwise and scoop out seeds. Slice lenthwise again and cut into small squares by cutting across. Cut tomatoe in half and slice into tiny pieces just like the cucumber and rinse seeds out. Thinly slice scallions. Chop red onion fine and the fresh parsley. Toss chopped ingredients on top of bulger. Add chick peas and olives. In a blender or food processor put garlic cloves and 1/4 c. lemon juice and puree. Add 1/3 c olive oil, salt and pepper to taste. Mix ingredients and chill for at least 1 hour before serving.
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