fennel heads, halved, then cut into thin half-moons ⁄ c. fennel fronds, finely chopped t. fresh lemon juice t. olive oil ⁄ bunch flat-leaf parsley, leaves chopped ⁄ t. salt directions cover the bulgur with ⁄ c. boiling water. set aside for min., off the heat, to hydrate and become tender. place the peas...
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