Tabbouleh

This salad is served chilled and may be made 1 day ahead.

8 c. bulghar  wheat (or cracked wheat)
6 c. onions finely chopped
3 Tbsp. salt
1/2 Tbsp. freshly ground pepper
4 c. fresh mint leaves, finely chopped
10 c. Italian parsley, finely chopped
4 c. lemon juice
6 c. olive oil

4 1/2 c. green onions finely chopped
12 tomatoes, peeled and chopped

Using a very large bowl or pot, cover the bulghar with cold water and let sit for 1 hour.
This will expand greatly.  Drain the water out, then using disposable food prep. gloves,
squeeze the extra water out with your hands.  Add all the remaining ingredients except the
green onions and tomatoes, which need to be prepared the day the dish is to be served.
Combine well and chill.
Several hours prior to serving, stir in the freshly chopped green onions (they lose their flavor
quickly) and just before serving place in a large bowl and garnish with the tomatoes.