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4 servings, 1 cup (250 mL) each
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For best colour and texture, prepare this recipe using curly parsley instead of Italian, or flat-leaf, parsley.
Substitute cooled cooked rice, quinoa, barley, freekeh or farro, for the bulgur.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.