1/2 c. bulgur wheat
1/2 c. barley
2 scallions
1 tomato
2 lemons
3/4 c. chopped parsley
1/4 c. olive oil
Salt and pepper

Pour 1 1/2 cups boiling water over bulgar. Let stand at room temperature until softened, about 1/2 hour and drain. Meanwhile, put 3 cups of water and the barley in a saucepan and bring to a boil.

Cover and simmer until tender, about 30 minutes. Drain the barley and add to bulgar. Cut scallions into thin strips. Chop tomato. Squeeze 1/3 cup juice from lemons. Add the scallions, tomatoes, lemon juice, parsley, oil and salt and pepper to taste to grains. Chill at least 30 minutes before serving.

Serves 4.