Tabouli Salad

1 cup bulghur
2 cups boiling water
1 cup fresh parley (measure 1st then chop into small pieces)
1/2 cup finely sliced green onions (both the white & green parts)
1/2 cup freshly squeezed lemon juice (about 3 small to med. lemons)
2 teaspoons minced garlic
1/2 to 1 teaspoon of freshly ground black pepper
2 tomatoes, chopped
1 cup of cooked garbanzo beans
Put bulghur in a bowl and pour the boiling water over it. Cover with a
towel and leave for one hour. Dump into a mesh strainer and squish out as
much water as possible. Put the bulghur back in a bowl and add the rest of
the ingredient and mix well. Refrigerate for at least two hours so flavors
blend.

(I mixed the lemon juice with the garlic and pepper, and let them sit while
I worked on the vegetables. Also, if you use salt, use a little just before
eating. I think it's a little flat without it).