Tabbouleh

from Everyday Food Magazine, which you need to receive each month, believe me.

1 c. medium-grind bulgur (Find it in a bag in the Mediterranean/middle eastern food aisle. It looks like really coarse brown sugar.)
coarse salt & pepper
6 plum tomatoes, cored, seeded and diced
1 English (seedless) cucumber, seeded and diced
1 c. chopped fresh parsley
1/4 c. fresh lemon juice (from about 2 lemons)
3 T. extra virgin olive oil

1. In a medium bowl, mix bulgur with 1/2 t. salt and 2 c. boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve (I skipped this), pressing to remove liquid (I had no liquid); return to bowl.

2. Add tomatoes, cucumber, parsley, lemon juice, and oil; season with salt and pepper, toss to combine. Serve immediately, or cover and refrigerate up to 3 days (bring to room temperature before serving).