1 heaping c. fine Bulgar wheat
1 c. lukewarm water
1/2 c. fresh lemon juice (from fresh lemon)
2/3 c. olive oil
1 c. coarsely chopped fresh mint leaves (dried 1/2 c. coarsely chopped parsley)
1/2 c. finely diced onion or scallions
Dash garlic powder to taste
1/2 tsp. ground black pepper
1/2 tsp. salt
4 ripe plum tomatoes, seeded and cut into 1/2 inch dice
Whole fresh mint leaves for garnish

1. Place Bulgar wheat and water in a large bowl and let stand for 30 minutes. Squeeze out by hand excess water. Then fluff with a fork.

2. Add all of the other ingredients leaving the diced tomatoes last. Toss the salad and let stand for 1/2 hour to enhance flavor.

Serves 6-8.

Optional: Arrange Tabouleh with slices of cucumber on a plate and garnish with fresh mint leaves.