Soak the bulgur in the hot stock for 30 minutes: Combine the lemon juice, soy sauce, garlic, and cayenne in a small jar with a tight-fitting lid and shake vigorously to blend; set aside. Drain the bulgur and combine it with the tomato, green onions, parsley, and mint. Add the dressing and toss thoroughly.

Serve chilled on salad plates with romaine lettuce. Here is a recipe from Pritkin Diet for Runners: