Ingredients

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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