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.