Spring Tabbouleh Recipe

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Nutrition per serving    (USDA % daily values)
CAL
381
FAT
88%
CHOL
35%
SOD
2%

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Ingredients for 6 servings

1 cup fine bulgur

1 bunch asparagus, cut into 1/2-inch segments

1 cup peas, freshly shelled or frozen

1 x garlic clove, crushed to a paste with 2 big pinches of salt

1 x lemon, juice only

1/3 cup extra-virgin olive oil

1 bunch chives, finely chopped

1 cup walnuts, toasted and chopped

2 x hard-boiled eggs, chopped

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