Tabouli - Lebonese salad

1 Cup dry bulgar wheat
1 1/2 Cups boiling water
1 to 1 1/2 tsp. salt
1/4 Cup fresh lemon juice
1/4 Cup olive oil
2 medium cloves of garlic, crushed
black pepper to taste
4 scallions, finely minced, whites and greens
1 packed cup minced parsley
10 to 15 fresh mint leaves, minced
2 medium tomatoes, diced.

Optional:
1/2 Cup cooked chick peas
1 medium bell pepper, diced
1 small cucumber, seeded and minced

Makes 6-8 servings

1. Combine wheat and boiling water in a medium-large bowl. Let stand until wheat is tender (20-30 minutes).

2. Stir in salt, lemon juice, olive oil, garlic and black pepper. Cover and refrigerate until about 30 minutes before serving.

3. Add everything else and mix well.