Categories: Salads, Ethnic 
      Yield: 2 servings 
  
      1 c  Bulghur (cracked wheat)           1/4 c  Chopped fresh mint 
    1/2 c  Boiling water                       1    Plum tomato, skinned, 
      2    Scallions, finely chopped                -seeded, and chopped 
    1/2    Sweet green pepper, cored,          1 tb Lemon juice 
           -seeded, and diced                  1 tb Olive oil 
    1/2    Stalk celery, diced               1/4 ts Salt 
    1/4 c  Finely chopped Italian            1/4 ts Pepper 
           -parsley                        
  
  1.  Place bulghur in a small bowl; pour over the boiling water and let soak 
  10 to 15 minutes.  Drain and squeeze dry. 
   
  2.  Place bulgur in a serving bowl and add scallions, green pepper, celery, 
  parsley, mint, and tomato.  Toss to mix. 
   
  3.  In a screw-top jar combine lemon juice, oil, salt, and pepper. Shake to 
  mix.  Pour over bulghur mixture.  Toss to mix. Chill overnight. 
   
  Serves 2. 
   
  From:  COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard, 
  Little, Brown and Company, Boston.  1985 ISBN 0-316-35979-3 Shared by: 
  Karin Brewer, Cooking Echo, 8/93