Serves 6

• 2 cups 365 vegetable broth
• 1 teaspoon sea salt
• 2 cups bulgur wheat
• 1/2 cup 365 olive oil
• 2 lemons, juice and zest
• 6 Roma tomatoes, cored and chopped
• 2 scallions, chopped
• 1 bunch flat leaf parsley, chopped
• 1 cup fresh mint, chopped

1. Bring broth and salt to a boil.
2. Place bulgur in bowl.
3. Pour broth over bulgur and let sit for 30 minutes to an hour.
4. In separate bowl, combine olive oil, lemon juice, and lemon zest.
5. Add bulgur and mix well.
6. Add tomatoes, scallions, parsley, and mint and mix to combine.
7. Taste and add more salt, olive oil or lemon to taste.