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.