Categories: Salads, Ethnic, Vegetarian 
      Yield: 8 servings 
  
    1/2 c  Fine grain cracked wheat            2 c  Finely chopped ripe tomatoes 
           - (bulgur)                               - (if not ripe, omit) 
    1/2 c  Finely chopped onion            1 1/2 c  Fresh spearmint leaves 
    1/2 ts Allspice                                 - (finely chopped) 
    1/2 ts Pepper                                   -(if necessary, substitute 
      1 ts Salt; or to taste                        -  another mint) 
      3 c  Finely chopped parsley            1/2 c  Fresh lemon juice 
    1/2 c  Finely chopped scallions          3/4 c  Olive oil 
  
  RINSE THE CRACKED WHEAT several times then cover with water by 1/2-inch and 
  let soak for 20 minutes, then drain well, squeezing out excess water. 
  Combine minced onion with the allspice, pepper and salt. Set aside. In a 
  large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold 
  in the drained wheat and refrigerate until an hour before serving. Just 
  before serving, stir in the seasoned onion and dress with lemon juice and 
  oil to taste. 
   
  Deborah Madison, "Prodigy Guest Chefs Cookbook"