2 bunches fresh parsley
1 bunch green onions (about 6)
1 lg. fresh tomato, diced fine
2 tbsp. dry mint leaves (may add more to suit taste)
Juice from 3 lemons (do not use bottled juice)
Salt to taste
1 1/4 c. fine to med. bulgur (cracked) wheat
1 1/2 c. salad oil

Rinse the cracked wheat to remove extra chaff. Squeeze or drain on paper towels. Cut the parsley about at the rubber band that holds the bunch together to eliminate a bunch of extra stems; chop fine and remove as many stems as possible. Chop onions, dice tomatoes; add cracked wheat, crushed mint leaves, salt.

Mix together with salad oil. Cover and let set in icebox for 3 or 4 hours before serving. This gives the cracked wheat time to soften and absorb the liquids. This makes about 3 cups.