Categories: Salads 
      Yield: 2 servings 
  
      1 c  Fine bulgur wheat                   1 ts Basil 
    3/4 c  Diced onion                       1/2 c  Fresh mint, cut fine 
    1/2 c  Diced green onions                1/2 c  Lemon juice 
           (including tops)                  3/4 c  Oil 
  1 1/2 ts Parsley                             2    Tomatoes, cut in slices 
  
  Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet over 
  low heat, stirring occasionally.  Add remaining ingredients and mix well. 
  Chill at least 1 hour; serve.