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  • 1 serve of vegetables per serving
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½ cup uncooked bulgar (see note)
Reduced-salt vegetable stock
3 cups Italian flat leaf parsley, chopped
½ cup mint, chopped
¼ cup chopped spring onion
3 Roma tomatoes, chopped
2 tbsp olive oil
2 tbsp lemon juice
Pinch of salt

Note: Bulgar is a cereal made from whole wheat partially boiled then dried. 

Savvy swaps

You can swap:

Couscous or quinoa
Spring onion
Red onion, finely diced



Step 1
Prepare the bulgur using stock, according to the packet instructions. Cool.

Step 2
Combine the bulgur, parsley, mint, spring onions and tomatoes in a large bowl.

Step 3
In a small bowl, combine the olive oil, lemon juice and pinch of salt.

Step 4
Pour the dressing over the bulgur and mix well.

Serving suggestion: serve immediately or refrigerate for up to 1 day. 

Food safety tip: if you are packing for lunch, tabouli needs to be kept cold so pack an ice brick.  




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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