Tabbouleh

In a large bowl, combine the Fresh Parsley (2 1/2 cups) , Tomatoes (1 cup) , Scallions (1/3 cup) , Fresh Mint (2 Tbsp) , and Bulgur Wheat (1/4 cup) and mix well. Cover and refrigerate for 2 hours – allowing the bulgur to expand.

Once the bulgur has softened, zest the and juice the Lemon (1) . Add the Lemon Juice (3 Tbsp) , Olive Oil (1/4 cup) , Salt (1/2 tsp) , Granulated Sugar (1 pinch) , Paprika (1 pinch) , Ground Black Pepper (1 pinch) , and lemon zest. Mix well.