Tabouli (Summer Mint Salad) for 50

Ingredients
1lb + 8 oz bulgur (cracked wheat)    
 7 cups boiling water    
 1 lb E.P. parsley, finely chopped    
 3-5 oz E.P. mint, finely chopped    
 1 quart green onions, finely chopped    
 2 lbs tomatoes, chopped    
 2 cups lemon juice    
 7 Tbsp canola oil    
 1 1/2 tsp salt    
 1/2 tsp pepper, preferably freshly-ground

Directions             
 Put bulgur into a large bowl and cover with boiling water. Let stand 30 
minutes. After 15 minutes, if the bulgur seems dry, add a little more boiling 
water. After 30 minutes, if it has extra water, drain it. While bulgur soaks, 
prepare parsley, mint, etc. After bulgur cools, add parsley, mint, onions and 
tomatoes. Stir to mix well. Cover and chill until serving time.In a small bowl, 
whisk lemon juice, Canola Oil, salt and pepper. Pour over salad and toss. 
Serve with a No. 8 dipper.   Makes 50 servings.      

(Source: Healthwise Quantity Cookbook)