Ingredients
2
cups finely chopped fresh flat-leaf parsley (from 3 bunches)
1/2
cup finely chopped fresh mint
2
medium tomatoes, cut into 1/4-inch pieces
1/2
seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
Directions
1.
Stir together bulgur and 1 tablespoon 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.
2.
Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
3.
* These long, narrow cucumbers are often marketed as \"European\" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.
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