1 c. dry bulghar wheat
1 1/2 c. boiling water
1 1/2 tsp. salt
1/4 c. fresh lemon and/or lime juice
1 heaping tsp. crushed fresh garlic
1/2 c. chopped scallions with greens
1/2 tsp. dried mint
1/4 c. good olive oil
Fresh black pepper
2 med. tomatoes, diced
1 packed c. freshly chopped parsley
Optional: 1/2 c. cooked chickpeas, 1 chopped green pepper, 1/2 c. coarsely grated carrot, 1 chopped cucumber or summer squash

You should begin to soak the bulghar at least 3 hours before serving time. It needs to thoroughly marinate and chill. Combine bulghar, boiling water, and salt in a bowl. Cover and let stand 15-20 minutes, or until bulghar is chewable. Add lemon juice, garlic, oil and mint, and mix thoroughly. Refrigerate 2-3 hours. Just before serving add the vegetables and mix gently. Correct seasonings. Garnish with Feta cheese and olives. 6-8 servings.