2 c. bulgar (crushed wheat)
2 sm. bunches fresh parsley, chopped finely
1 bunch green onions, cut in sm. pieces tops too
1 lg. cucumber, finely chopped
5 fresh lemons, or enough to make about 2/3 c. juice
1/3 c. oil
5 tomatoes
Salt to taste

Wash in hot water and drain bulgar, squeeze dry. Let stand for about 45 minutes so the wheat will be crumbly. Add parsley, onions, cucumbers and tomatoes. Mix well. Mix lemon juice and oil. Pour over salad and toss gently. Add salt to taste. Mix well. This is usually better the following day as the wheat soaks up the lemon and oil. Serves 6-8.