Rinse bulgur. Pour boiling water over the bulgur and soak for about 20 minutes until softened and expanded. Drain well through a sieve, pressing to remove as much liquid as possible.

Meanwhile, chop mint and green onions finely; place in a large bowl. Wash and dry parsley. remove tough stems. Chop parsley by hand (otherwise it will make the tabouli too watery);add to the bowl along with the bulgar and 4 of the chopped tomatoes.

Stir together oil. lemon juice, salt and pepper; drizzle over parsley mixture and toss. Taste and add more salt and pepper if required. Garnish with the remaining chopped tomato.

Makes 8 servings.