Tabbouleh

1 cup bulgur
3 tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
1/3 cup fresh mint leaves
2 teaspoons salt
1/2 cup lemon juice
2/3 cup olive oil

Place cracked wheat in a bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.  In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil.  Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.