Tabuleh vegetable

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  • Bulgur: 1 Cup
  • Water: 3 Cups
  • Lemon juice: 4 Tablespoons
  • Olive oil: 1 Tablespoon
  • Salt: 1 coffee Spoon
  • Cumin: 1/2 Spoonful of coffee
  • Oregano: 1/2 Spoonful of coffee
  • Pepper: 1 Pinch
  • Tomatoes: 2
  • Carrot: 1
  • Yellow bell pepper: 1
  • Onion: 1
  • Salsa: 2 Tablespoons


Boil the water and lay on the bulgur. Let it soak for an hour then drain the excess water, squeezing the bulgur.

Separately, mix the lemon juice with olive oil, salt, cumin, oregano and pepper.

Cut the tomatoes, carrots and bell pepper pieces of the same size. Add the onion and parsley finely chopped.

Mix vegetables with the bulgor and let it sit for over an hour.

Serve cold.

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