Soak the bulgur wheat in 2 cups of water and leave for at least 30 minutes – it will swell to double it’s size. Drain if necessary to remove excess water. Spread on kitchen paper to dry.
Place the bulgur wheat in a large bowl, add the lemon juice, the oil and the salt and pepper. Allow to stand for about an hour for the flavours to develop. Add the parsley, mint and green pepper, and mix well.
Garnish with tomatoes and olives and serve.