Bulgur Salad With Arugula, Zucchini And Pine Nuts

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Los Angeles Times


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6 to 8

1 cup fine bulgur wheat

1 1/2 cups water

3/4 pound zucchini


1/4 cup minced red onion

2 tablespoons lemon juice

1 tablespoon extra-virgin olive oil

Freshly ground black pepper

1 1/2 cups torn arugula leaves

1/4 cup toasted pine nuts

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