2 c. boiling water
1 c. bulgar wheat
1 med. cucumber, halved lengthwise, seeded, and chopped
1/2 c. cherry tomatoes, halved
1/2 c. chopped parsley
1/3 c. sliced green onions
1/4 c. chopped fresh mint
1/4 c. olive oil
1 lemon, grate peel and juice (not pulp)
1 tsp. garlic powder
1/2 tsp. herb pepper seasoning

In large bowl, pour boiling water over bulgar; let stand 1 hour, then drain excess water. Add remaining ingredients and chill for at least 2 hours. Serve on crisp salad greens and garnish with fresh lemon wedges, if desired. Makes about 4 cups.