1. Cook your bulgur and quinoa mix for 10-12 minutes according to the instructions of your package for a firm tabbouleh, 20-30 minutes choosing risotto way for a tender tabbouleh. Then let immediately cool down.
2. Meanwhile, remove tomato skin and cut it into small cubes, cut sweet peppers and parsley, press a lemon, drain corn.
3. Once your bulgur and quinoa blend is cool enought, mix everything and enjoy.
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