1/2 cup Quick Booking Bulgur Wheat (I use Bob's Red Mill)
1 cup water
4 cups finely chopped ripe tomatoes
1 cup finely chopped onion
5 cups finely chopped parsley
1/2 cup fresh lemon juice (really, fresh is so much better than bottled stuff)
2 tablespoons olive oil
Bring water to a boil.
Add the bulgur wheat; stir.
Cover and simmer for 12-15 minutes, or until tender.
In a salad bowl, combine the cooked bulgur with the tomatoes, onion, and parsley.
(Can be prepared ahead to this point and dressed just prior to serving.)
Drizzle with the lemon juice and olive oil and toss to coat. (6 servings)