Tangy Tabbouleh Salad

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  • 1 cup bulgar wheat
  • 3 green onions, thinly sliced
  • 1 medium cucumber, peeled, seeded and diced
  • 1 medium tomato, chopped
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 teaspoon Original TABASCO® brand Pepper Sauce
  • 1/2 teaspoon salt


Place bulgar in large bowl; cover with 1/2 inch boiling water. Let stand 30 minutes until bulgar is tender. Drain well.

Combine bulgar, green onions, cucumber, tomato, mint, parsley, lemon juice, TABASCO® Sauce and salt in large bowl; toss to mix well. Serve at room temperature or cover and refrigerate to serve cold later.

Makes 6 servings.

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