1 c. raw bulgur
2 med. firm, ripe tomatoes, chopped
1 c. chopped cucumber
1 1/2 c. cooked or canned chick-peas
1/4 to 1/2 c. chopped fresh parsley
2 to 3 bunches scallions, finely chopped
2 to 3 tbsp. minced fresh mint leaves, or 2 tsp. dried mint
1/4 c. olive oil
Juice of 1 lg. lemon
Salt and freshly ground pepper to taste

Boil 2 cups of water and pour over the bulgur. Cover and let stand for about 30 minutes. The water should be absorbed and the bulgur should have a chewy texture.

Allow the bulgur to cool somewhat, then add the remaining ingredients. Mix thoroughly and chill for 1 to 2 hours before serving. Makes 4 to 6 servings.