Tabbouleh Salad

1 1/2 c. water
1/2 c. bulgur
2 medium tomatoes, chopped
1 c. finely chopped, seeded cucumber
1 c. finely chopped flat-leaf parsley
1/3 c. thinly sliced green onions (optional)
1/4 c. fresh mint or 1 T. dried mint, crushed
1/3-1/2 c. lemon juice
1/4 c. EVOO
3/4 t. salt
1/2 t. black pepper
In large bowl combine water and bulgur. Let stand for 30-45 minutes. Drain in fine sieve. Return bulgur to bowl and add tomatoes, cucumber, parsley, onions, and mint. Prepare dressing by mixing lemon juice, olive oil, salt, and pepper. Pour over bulgur mixture and toss. Cover and chill for 4-24 hours, stirring occasionally.

(from The Sonoma Diet)