Chef Paulette's Tabbouli Salad - WSMV News 4

Chef Paulette's Tabbouli Salad

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2 cups cracked wheat or bulgur

2 bunches flat-leaf parsley, rinsed

2 scallions, sliced thinly

2 tomatoes, cut into small cubes

juice of one lemon

¼ cup olive oil

salt & pepper to taste

Rinse the cracked wheat in a fine colander with cool water. Put the cracked wheat in a medium mixing bowl. Cover with water about 1 inch above surface of wheat. Let stand for about 2 hours until the wheat has absorbed the water.

Rinse parsley under cool water. Twist the stems off of the parsley bunches (leaving some of the thinner stems is okay).  Finely chop the parsley with a knife or in a food processor.

In a large mixing bowl combine together the parsley and wheat. Add the scallions and tomatoes. Mix to combine. Dress with lemon juice and olive oil. Season to taste with salt and pepper. Chill or serve room temperature.

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