Tabouli 1 ½ cups coarse bulgar wheat 1 medium cucumber, peeled, seeded and finely chopped 4 medium tomatoes, finely chopped 1 bunch spring onions, finely chopped 2 bunches Italian parsley, minced (by hand or in food processor) 1 cup fresh lemon juice ½ cup extra virgin olive oil 2 tablespoons dried mint (or fresh) 1 tablespoon dried dill (or fresh) 2 teaspoons salt Put bulgar in mixing bowl and cover with boiling water. Let sit for half an hour, or until just moistened. Squeeze out excess water and put in very large salad bowl, and add olive oil, lemon juice, and the seasonings. Add chopped vegetables. Can be stored, covered, for two or three days.