Bulgur, Mint, and Parsley Salad

I’ve been raving about this salad all week, and I have to say it’s still as good even though I have had it more times than I can count.  This recipe comes from Cooking Light and and is super easy to make.
Bulgur Mint and Parsley Salad
I know summer is ending, and I’m now craving more fall-like foods,but this is still satisfying!. This is a very summery food, so make on a warm day for a picnic before the temperature drops too much!
1 cup of boiling water
1 cup uncooked bulgur
3 Tbsp lemon juice
2 Tbsp Olive Oil
3 garlic cloves, minced
2 tomatoes, chopped
1 medium cucumber, chopped and peeled
1 cup chopped parsley
3 green onions, chopped
1/4 cup chopped fresh mint
3/4 tsp salt
1/2 tsp freshly ground pepper

1. Take a cup of boiling water and combine it with a cup of uncooked bulgur.  Let it sit for about 30 minutes and then stir in 3 T of lemon juice, 2 T EVOO, and minced garlic cloves.

2. Combine this mixture with 2 chopped tomatoes, 1 medium cucumber chopped and peeled, 1 c chopped parsley, 3 chopped green onions, 1/4 cup chopped fresh mint, 3/4 tsp salt and 1/2 tsp freshly ground pepper. 

This mixture serves 8(1 cup servings)

Nutritionals: Calories: 113, Fat: 4, Protein: 3.3, Carb: 18.4, Fiber: 4.7, Sodium: 234.