¾ cup Bulgar Wheat (health food section of grocery store)
1 cup boiling water
¼ cup fresh lemon juice
2 ripe plum (Roma) tomatoes, cut into ¼-inch dice
¼ cup chopped fresh mint leaves
3 scallions (3 inches of green left on), thinly sliced
½ cup diced (1/4inch) unpeeled hothouse (seedless) cucumber
¼ cup chopped flat-leafed parsley
2 tablespoons extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste

Place the Bulgar Wheat in a large bowl. Add the boiling water and lemon juice. Stir and cover. Let rest in the refrigerator for 30 minutes.

Using a fork, fluff the wheat, then combine well with the remaining ingredients. Flavors are enhanced if you put the salad in the refrigerator overnight.

Makes 3 cups and serves 4.
Per ¾-cup serving: 170 calories, 24 g carbohydrates, 4 g protein, 7 g fat, no cholesterol.