1/2 c. fine bulgur
3 tbsp. olive oil
1 c. boiling-hot water
2 c. finely chopped fresh flat-leaf parsley
1/2 c. finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/2 cucumber, peeled, cored, seeded, and cut into 1/4-in. pieces
3 tbsp. fresh lemon juice
3/4 tsp. salt
1/4 tsp. black pepper
Stir together bulgur and 1 tbsp. oil in a heatproof 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 tbsp. oil, until combined well. Makes 4 - 6 servings.
