From Virginia Wiedemann:  "Here's one of the best versions of tabbouleh we've found anywhere, and it's a balanced meal."

Tabbouleh

1 cup bulgar wheat
1 cup boiling water
1 tsp. salt
1/4 cup freshly squeezed lemon juice (about 1 lemon)
1 tsp. crushed garlic
2 Tbsp. chopped fresh mint (or 2 t. dried)
freshly ground black pepper
1 cup finely chopped parsley, packed firmly
1/2 cup chopped green onions
1 1/2 cups chopped tomatoes
1 can garbanzo beans, drained
1/4 cup Greek black olives, sliced or diced
feta cheese
romaine lettuce

This will grow a lot as you add things, so start with at least a medium-large bowl.  Put salt and bulgar wheat in the bowl, add boiling water, cover and let sit for 30 minutes.  Then add lemon juice, garlic and mint.  Stir.  Cover and chill for an hour or so.

Add black pepper, parsley, green onions, tomatoes and garbanzos in the order listed.  Mix well.  Serve the tabouleh on a nice big bed of romaine, and top with crumbled feta cheese and Greek olives.