Categories: Rice/grains 
      Yield: 6 servings 
  
    3/4 c  Uncooked cracked wheat                   -dried Mint leaves 
  1 1/2 c  Chopped fresh parsley             1/4 c  Olive or vegetable oil 
      3 md Tomatoes, chopped                 1/4 c  Lemon juice 
      5    Green onions (with tops),         3/4 ts Salt 
           -thin Sliced (about 1/3 cup)      1/4 ts Pepper 
      2 tb Chopped fresh or2 ts Crushed    
  
  Cover cracked wheat with cold water. Let stand 30 minutes; drain. Press out 
  as much water as possible.Place cracked wheat, parsley, tomatoes, onions 
  and mint in glass or plastic bowl. Mix remaining ingredients. Pour over 
  cracked wheat mixture and toss. Cover and refrigerate at least 1 hour. 
  Garnish with ripe olives if desired.  6 SERVINGS (ABOUT 3/4 CUP EACH); 175 
  CALORIES PER SERVING.This traditional Middle Eastern salad has a slightly 
  chewy texture. If you'd like a softer texture, cover the cracked wheat with 
  boiling water instead of cold water and let stand 1 hour.