1 to 2 c. dry cracked wheat (bulgur)
1 sm. bunch parsley, chopped
4 tomatoes, chopped
8 scallions, finely sliced
1/4 c. fresh lemon juice
3 tbsp. olive oil
Salt to taste

Cover wheat with twice as much hot water for 2 hours. Bulgur will expand and cook. Drain well squeezing out liquid. mix all ingredients with wheat and chill. Serve plain or on lettuce. This recipe is flexible with amounts and tastes best with olive oil and fresh lemon juice.