1 c Fine bulgur wheat
3/4 c Diced onion
1/2 c Diced green onions
(including tops) 1 1/2 ts Parsley
1 ts Basil
1/2 c Fresh mint, cut fine
1/2 c Lemon juice
3/4 c Oil
2 Tomatoes, cut in slices
Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet over low heat, stirring occasionally. Add remaining ingredients and mix well. Chill at least 1 hour; serve.