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Fresh Fennel and Brussels Sprouts Tabbouleh
Ingredients
  • 6 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
  • ¼ CUP POMEGRANATE MOLASSES
  • ¼ TEASPOON GROUND CINNAMON
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 6 OUNCES BRUSSELS SPROUTS, TRIMMED
  • 1 MEDIUM FENNEL BULB, TRIMMED, HALVED LENGTHWISE AND CORED
  • ½ MEDIUM RED ONION, TRIMMED AND PEELED
  • 1½ CUPS COARSE BULGUR
  • 4 CUPS BOILING WATER
  • ½ CUP CHOPPED FRESH FLAT-LEAF PARSLEY
  • ¼ CUP CHOPPED FRESH MINT
  • ½ CUP SLICED ALMONDS, TOASTED, OR CHOPPED ROASTED PISTACHIOS
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