-Add ½ cup coarse bulgur to a medium sized bowl.
-Add ¼ tsp salt and 1 cup boiling water.
-Cover and let stand until tender, about 25 minutes.
-Drain in a sieve, pressing to remove excess liquid.
-Toss bulgur with ½ tsp salt and ¼ tsp black pepper.
-Add 1 bunch of finely chopped flat leaf parsley (we like to use a food processor to chop it really well).
-Then add the following:
1 pint halved Sungold cherry tomatoes
1 peeled and seeded chopped cucumber
1 clove chopped garlic
3 TBS extra-virgin olive oil
The zest and juice from 1 fresh lemon
1 big pinch of sea salt