From The Kripalu Cookbook

¼ cup water                                                     ½ cup uncooked bulgur

1 large bunch parsley                                        1 cup diced fresh tomatoes

¼ cup chopped mint                                         ½ cup fresh lemon juice

¼ cup olive oil                                                  2 tsp salt

¼ tsp black pepper

In a small saucepan, bring the water to a boil.  Add the bulgur; boil for about 1 minute.  Turn off heat, cover and let steam-cook for about 5 minutes, or until all the water is absorbed.  Uncover and let cool. 

In a medium sized bowl, stir together the parsley, tomatoes, mint, lemon juice, oil, salt, and black pepper.  Sir in the cooled bulgur and serve.