Tabouli

1/2 cup #1 crushed or Bulgar wheat
2 TBS. olive oil
1/4 to 1/2 cup lemon juice
1 tsp. dry mint
1 tsp. salt
3 bunches curly (NOT Italian) parsley, washed and chopped fine
2 bunches green onions, washed and chopped fine
3 medium tomatoes, washed and chopped

Mix everything but the  parsley, onions and tomatoes, and set aside to allow the wheat to absorb the other flavors.
Chop the parsley, onions and tomatoes. 
Add the chopped vegetables to the wheat mixture and refrigerate for one hour before serving.

Makes 4 - 6 servings.