1 c. dry bulghar wheat
1 1/2 c. boiling water
1 1/2 tsp. salt
1/4 c. fresh lemon and or lime juice
1 heaping tsp. crushed fresh garlic
1/2 c. chopped scallions
1/2 tsp. dried mint
1/4 c. good olive oil
2 med. tomatoes, diced
1 packed c. freshly chopped parsley

Can substitute garlic powder.

Recommended is Bertolli's Virgin Olive Oil.

1. Combine bulghar, boiling water and salt in bowl. Cover and let stand 10 to 15 minutes or until bulghar is chewy.

2. Add lemon juice, garlic, oil, mint; mix thoroughly. Refrigerate 2 to 3 hours.

3. Just before serving add the vegetables and mix gently. Correct seasonings as you desire (more garlic, salt, etc.).

4. Garnish with feta cheese and olives (black or large Mediterranean type). Serve with pocket bread. 6 to 8 servings.