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This refreshing, herb-packed salad is adapted from Yotam Ottolenghi, who reminds us that "Parsley is the star of the show here, not the bulgar, and definitely not couscous." He also points out that chopping the herbs extra-fine with a sharp knife gives the best results - if you choose to go the speedier route of chopping with a food processor, use quick pulses and don't overdo it.
recipe updated Dec 5, 2019