cups cracked wheat or bulgur
bunches flat-leaf parsley, rinsed
scallions, sliced thinly
tomatoes, cut into small cubes
of one lemon
cup olive oil
& pepper to taste
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.
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.
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.