1/2 cup fine bulgur
3 tbsp extra virgin olive oil
2 cups finely chopped parsley (2/3 cup per bunch)
2 medium tomatoes, coarsely chopped into 1/4 inch pieces
4 tbsp lemon juice
1/2 seedless cucumber (long european cucumber)
1.5 teaspoon salt
3/4 teaspoon pepper
Stir together bulgur and 1 tablespoon oil in a heat proof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
