Boiling the bulgur is not necessary. Just put an amount of dry bulgur in a bowl and add the same amount of water and let it sit for 30 or so minutes - no cooking necessary. While the bulgar sits soaking in the water I chop up all my other ingredients, which for me is cucumber, tomato (the outside edge, not the juicy fleshy inside part), red or yellow onion, and LOTS of parsley. The mint can be overwhelming so I don't add it. I also add a lot of salt and put much more lemon juice than olive oil, but that's because I prefer the lemon taste. Great basic recipe, though!
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Boiling the bulgur is not necessary. Just put an amount of dry bulgur in a bowl and add the...