Dalia Dogmoch's bulgur parsley bowl
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Ingredients
Method
1
In a small bowl, whisk together the juice of 4 lemons (approximately 100ml) and the zest of 1 lemon with olive oil, harissa paste, zaatar, salt and sugar (if using) to make a tangy harissa-based dressing.
2
In a large bowl, toss the dressing with the cooked bulgur wheat, chopped parsley and spring onions.
3
Serve immediately or keep refrigerated until serving.
