1 cup bulgur wheat
1/2 cup fresh parsley, finely chopped and packed
1/2 cup cucumber, seeded and finely chopped
4-6 cloves garlic, minced fine
1/2 cup olive oil
1/2 cup lemon juice
1/2 teaspoon salt (about)
1/2 teaspoon course grind black pepper
1 small tomatoes, diced

Soak the bulgur wheat in 2 cups cold water for 15 minutes, rinse and squeeze dry.  Mix parsley, wheat, garlic, olive oil, lemon juice salt & pepper together in a bowl. Taste and adjust salt & pepper. Refrigerate about 6-20 hours. Before serving, ass diced tomatoes.