SALAD:

1 c. bulgur (cracked wheat)
2 c. boiling water
1 bunch scallions, finely chopped
1 c. finely chopped fresh parsley
3 tbsp. chopped fresh mint or 2 tsp. dried

DRESSING:

1/4 c. lemon juice
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. (or more) pepper
1/4 tsp. oregano
1/4 tsp. ground cumin
1/8 tsp. ground coriander
1/8 tsp. ground allspice (optional)

In medium bowl, soak the bulgur in the boiling water 1 hour. Drain the bulgur well, squeeze out excess liquid by dumpling the bulgur into clean tea towel and gathering edges together. Add bulgur to remaining salad ingredients: tomatoes, scallions, parsley, and mint. Mix well.

Mix all the dressing ingredients in a small bowl with small wire whisk. Add dressing to bulgur mixture, toss well, and serve within 5-6 hours for best results. Serves 6-8 as a salad or appetizer (with pita bread triangles).