1 c. bulgher (cracked) wheat
1 sm. onion, grated
3 scallions, finely chopped
2 sm. red ripe tomatoes, peeled, seeded and chopped
2 tbsp. chopped fresh mint leaves
1 c. chopped parsley
Salt and freshly ground black pepper
1/2 c. fresh lemon juice
1/2 c. olive oil
12 black olives

Soak the wheat in 1 quart cold water for 15 minutes or until soft. Place in a large sieve lined with cheesecloth and squeeze out the extra moisture. Put into a mixing bowl and add the onion, scallions, tomatoes, mint leaves, parsley, salt and pepper to taste. Blend thoroughly.

Mix the lemon juice and oil; pour over wheat mixture and toss with fork. Correct the seasoning. Let stand 2 to 3 hours in a cool place (refrigerator) before serving. Garnish with olives when serving.

Note: I vary this recipe by soaking the wheat in chicken broth which gives it additional flavor. I mix sliced black olives into the salad, rather than using the whole olives as a garnish.