1 cup small grain (#1 or 2) bulgar wheat                     

1/2 cup fresh lemon juice

1 cup cored,seeded and diced ripe tomatoes

1/4 cup olive oil

1 cup fresh parsley, chopped

1 t kosher salt 

1 cup scallions trimed and finely chopped

1/8 t cinnamon

few sprigs fresh mint,chopped fine

1/8 t  fresh grated nutmeg

fresh ground pepper to taste

Cover the bulgar wheat with hot water, and let stand while prepping and cutting the vegetables.

Mix the vegetables and seasonings together, add the lemon juice and oil. Drain the bulgar wheat very  well in a sieve, pressing kernels gently to remove excess liquid. The wheat should be tender.

Add the veggies to the wheat in a large bowl and mix well.  Chill for at least 2 hours before serving.