Tabbouleh - cooking recipe

Ingredients

1/2 c. bulghur (Lebanese cracked wheat)
10 to 12 spring onions, finely chopped
5 c. very finely chopped parsley
1/4 c. very finely chopped mint
4 large very finely chopped tomatoes
2 cloves garlic
2 tsp. salt
1/4 tsp. pepper
1/2 c. lemon juice
1/4 c. olive oil
dash of cinnamon and nutmeg
dash of cloves and ginger

Preparation

Wash the crushed wheat and squeeze out the excess water.
Add 1/4 cup lemon juice and refrigerate for at least 1 hour.
(The longer the better.)
Mix the garlic, onion, parsley and spices all together in the oil and set it aside in the refrigerator.