Zucchini, Tomato And Bulgur Salad

• 3 teaspoons olive oil
• 1 cup medium-grind bulgur
• 3 cups water
• 3 medium zucchinis, diced
• 2 medium tomatoes, seeded and diced
• 1/2 medium onion, peeled and diced
• 3 tablespoons fresh lemon juice
• 2 teaspoons salt
• Freshly ground pepper to taste
• 6 tablespoons coarsely chopped Italian parsley

1. Heat 1 teaspoon of olive oil in a medium saucepan over medium-low heat.
2. Add the bulgur and cook, stirring constantly, until toasted, about 5 minutes.
3. Place in a large bowl.
4. Salt the water, bring to a boil and pour it over the bulgur.
5. Let soak until tender but firm, about 10 to 12 minutes.
6. Drain through a fine sieve and place in a bowl.
7. Meanwhile, blanch the zucchinis in salted boiling water for 1 minute.
8. Drain and refresh under cold running water.
9. Drain again.
10. Toss the bulgur with the zucchinis, tomatoes, onion, lemon juice, salt, pepper and parsley.
11. Serve at room temperature.

olive oil, water, zucchinis, tomatoes, onion, lemon juice, salt, freshly ground pepper, italian parsley

Taken from cooking.nytimes.com/recipes/12001 (may not work)