Home Nutrition Action January/February 2021 Dish of the Month: Bulgur Tabouli Kate Sherwood/CSPI. Toss 2 cups cooked bulgur with ¼ cup chopped parsley or cilantro, ¼ cup toasted almonds, ¼ cup diced dried apricots, 1 Tbs. extra-virgin olive oil, 2 tsp. lemon juice, and ¼ tsp. kosher salt. Serves 4.
Toss 2 cups cooked bulgur with ¼ cup chopped parsley or cilantro, ¼ cup toasted almonds, ¼ cup diced dried apricots, 1 Tbs. extra-virgin olive oil, 2 tsp. lemon juice, and ¼ tsp. kosher salt. Serves 4.
Toss 2 cups cooked bulgur with ¼ cup chopped parsley or cilantro, ¼ cup toasted almonds, ¼ cup diced dried apricots, 1 Tbs. extra-virgin olive oil, 2 tsp. lemon juice, and ¼ tsp. kosher salt. Serves 4.
