1/3 c  Bulgur

      2 c  Italian parsley, fine chop

      4    Green onions, chopped

    1/4 c  Fresh mint, finely chopped

      4 lg Tomatoes, diced

      3 tb Lemon juice

      1 ts Salt

    1/4 ts Pepper

    1/4 c  Olive oil

  In bowl, pour 2 cups boiling water over bulgur; let stand for 10 minutes
  or just until softened. Drain well.
  In bowl, combine bulgur, parsley, onions, mint and tomatoes. Whisk
  together lemon juice, salt and pepper; gradually whisk in oil. Toss gently
  with bulgur mixture.
  Serve as soon as it is made, the tomatoes will release water if it stands.
  Source: Canadian Living magazine, Apr 95
  Presented in article by Julian Armstrong
  "What's Hot in the Pots of Montreal"
  Recipe by La Sirne de la Mer Restaurant, Montreal, Quebec, Canada
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