1 c. dry bulgur wheat
1 1/2 c. boiling water
1 1/2 tsp. salt
1/4 c. lemon or lime juice, fresh
1 (heaping) tsp. garlic, fresh, crushed
1/2 c. scallions, including green tops, chopped
1/4 c. fresh spearmint, chopped
1/4 c. olive oil
Black peppr, fresh
2 med. tomatoes, diced

Use any or all of the following:

1/2 c. chickpeas, cooked
1 green pepper, chopped
1/2 c. carrot, coarsely grated
1 cucumber or summer squash, chopped
Feta cheese
Black olives

Combine in a bowl at least 3 hours before serving, wheat, water, salt. Cover and let stand 15 to 20 minutes or until bulgur is chewable. Add and mix thoroughly, juice, garlic, scallions, spearmint, oil and black pepper. Refrigerate 2 to 3 hours. Just before serving, add tomatoes and (any or all) chickpeas, green pepper, carrot, cucumber or squash. Garnish with Feta cheese and olives. We like this salad because it uses a whole grain as well as our garden produce.