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Spring Tabbouleh

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Spring Tabbouleh

Ingredients

  • 1 cup fine bulgur
  • 1 bunch of asparagus, cut into 1/2-inch segments
  • 1 cup peas, freshly shelled or frozen
  • 1 garlic clove, crushed to a paste with 2 big pinches of salt
  • 1 lemon, juice only
  • 1/3 cup extra-virgin olive oil
  • 1 bunch chives, finely chopped
  • 1 cup walnuts, toasted and chopped
  • 2 hard-boiled eggs, chopped*
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Published 2014-09-09 14:11:14 (2 years ago).

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