Barley Tabbouleh

• 1/2 cup pearl barley
• 1/2 cup Bulgar wheat
• 1/2 cup shredded carrot
• 1/4 cup minced red onion
• 1 medium cucumber, quartered & sliced
• 1 pint grape tomatoes, halved (or cherry tomatoes, quartered)
• 2 cups minced parsley
• 2 lemons, juice and zest of
• 1/4 cup olive oil
• salt and pepper

1. Boil the barley in plenty of salted water until tender, about 20 minutes. Drain well and chill.
2. Soak bulgur in 2 cups boiling water for approximately 15 minutes until softened. Drain and chill.
3. Combine grains, carrot, onion, cucumber, tomatoes, and parsley. Toss well.
4. Combine lemon zest, lemon juice, olive oil, salt & pepper to taste. Add to salad and toss well to combine.
5. Refrigerate until thoroughly chilled and serve.

pearl barley, bulgar wheat, shredded carrot, red onion, cucumber, grape tomatoes, parsley, lemons, olive oil, salt

Taken from www.food.com/recipe/barley-tabbouleh-243339 (may not work)