Steps:
- Place the bulgur in a large bowl and cover with water by 3 inches; soak for 45 minutes. Drain and squeeze to remove excess water.
- Mix cucumbers, tomatoes, parsley, green onions, yellow onions, garlic, olive oil, lemon juice, salt, and ground black pepper together in a bowl.
- Stir bulgur into cucumber mixture; toss. Refrigerate tabbouleh at least 5 hours before serving.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 41.7 g, Fat 14.4 g, Fiber 10.3 g, Protein 7.3 g, SaturatedFat 2 g, Sodium 683.9 mg, Sugar 6.4 g
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