1 c. fine (No. 1) bulgur wheat
1 1/3 c. fresh lemon juice (about 5 lemons)
2 c. water
3 bunches scallions or green onions, trimmed and finely chopped
3 c. chopped fresh parsley
3 large ripe tomatoes, cored and chopped
1/3 c. extra-virgin olive oil
Put the bulgur wheat into a large glass or ceramic bowl, then stir in 1 c. of the lemon juice and the water.
Cover the bowl and set aside, at room temperature, until most of the liquid has been absorbed and the bulgur is tender, about
2 hours. Drain the bulgur in a sieve, gently pressing the kernels to remove excess liquid. Transfer to a clean
large glass or ceramic bowl and add scallions, parsley, tomatoes, olive oil, and the remaining 1/3 c. of lemon juice.
Season to taste with salt and toss well. Serves 6 to 8.