You should begin to soak the bulghar at least 3 hours before serving time. It needs to thoroughly marinate and chill. 6-8 servings.

1 c. dry bulghar wheat
1 1/2 c. boiling water
1 1/2 tsp. salt
1/4 c. fresh lemon 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. chopped grated carrots
1 chopped cucumber or summer squash

Combine bulghar, boiling water and salt in a bowl. Cover and let stand 10-15 minutes, or until bulghar is chewable.

Add lemon juice, garlic, oil and mint, and mix thoroughly. Refrigerate 2-3 hours.

Just before serving add your choice of prepared vegetables, and mix gently. Garnish with Feta cheese and sliced ripe olives.