1/2 cup bulgar wheat
2 cups hot water
1/2 cup curly parsley, chopped
3 tablespoons fresh mint, chopped
3-4 tablespoons olive oil
1 English cucumber, peeled and diced
1 tomato, chopped
Salt to taste
In a small bowl: Place the bulgar wheat and water and allow it to sit 20 minutes to soften. Drain and leftover water. Squeeze the juice of one lemon over the wheat and 1 tablespoon of olive oil. Stir to combine and allow this to sit while you chop your fresh ingredients.
In a large bowl: Add all of the fresh ingredients and the wheat. Toss together. Drizzle with the remaining olive oil and lemon juice and stir.
Cover and chill in the refrigerator for 2-3 hours before serving.