In a bowl, combine the bulgur, the boiling stock, and the olive oil and cover. Allow to stand for at least 30 minutes, then uncover and fluff with a fork. Stir in the parsley, mint, scallion, garlic, lemon juice and lemon zest. Correct the seasoning with salt and pepper. Recipe By :COOKING RIGHT SHOW #CR9600 Posted to Digest eat-lf.v096.n197 Date: Wed, 23 Oct 1996 11:30:44 -0700 (PDT) From: "Tina D. Bell"