3/4 cup bulgur, rinsed and drained
2 cups seeded, chopped cucumber
1 large tomato, seeded and chopped
1 cup snipped fresh parsley
1/3 cup CRISCO Oil
1/3 cup chopped green onion
2 tablespoons lemon juice
1 teaspoon dried mint leaves
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon cayenne
Place bulgur in medium mixing bowl. Add enough boiling water to just cover bulgur. Let stand about 1 hour, or until bulgur is rehydrated. Drain.
Combine bulgur, cucumber, tomato and parsley in large serving bowl. Set aside. Blend remaining ingredients in small mixing bowl. Pour over bulgur mixture. Toss to coat. Cover and refrigerate at least 3 hours. Stir before serving.