1 1/3 c. dry bulghar wheat
1 1/3 c. boiling water
2 tsp. salt
1/3 c. fresh lemon or lime juice
1 1/3 tsp. crushed fresh garlic
2/3 c. chopped scallions (include green tops)
1/2 tsp. dried mint (or 1/4 tsp. mint extract)
1/4 c. olive oil
Pinch fresh ground black pepper
2 med. tomatoes, diced
1 1/3 c. freshly chopped parsley

OPTIONAL:

1/2 c. cooked chickpeas
1/2 c. coarsely grated carrot
1 chopped green pepper
1 chopped cucumber or summer squash

3 hours before serving time: Combine bulghar wheat, boiling water and salt. Cover and let stand 15-20 minutes, or until bulghar is chewable. Add lemon juice, oil and mint and mix thoroughly. Refrigerate 2-3 hours. Just before serving, add the vegetables and toss. Garnish with feta cheese and olives.