1/2 c. bulger
1/2 c. boiling water
3 tbsp. oil
2 tbsp. lemon juice
1 tsp. salt
Pepper
Allspice
1/2 c. fresh parsley or less (no stems)
1/4 c. fresh mint, snipped, no stems
1/2 c. green onion
1 c. fresh chopped seeded tomato, blotted dry
1/3 c. garbanzo beans (optional)

Mix all and refrigerate at least 2 hours. Save out tomatoes until serving day if making ahead. Triple this recipe for a 2-quart container.