1 ½ cups bulgar wheat
1 ½ cups boiling water
¼ cup extra virgin olive oil
⅓ cup fresh lemon juice
1 cup finely chopped onion
½ cup finely chopped fresh parsley
2 cups diced tomato
1-2 cloves crushed garlic
14 chopped fresh mint leaves
½ -1 tsp. salt
Option: Add diced cucumbers and sliced olives for slight variation.
Pour boiling water over bulgar wheat in a mixing bowl. Set aside to cool. Mix remaining ingredients and toss with cooled bulgar wheat. Chill several hours before serving. Adapted from Cooking vegetarian for Normal People, Transition to Vegan by Mindy Breckenridge.