1 c. bulghur
1/2 tsp. sea salt
1 stalk celery (sliced)
1/4 c. olive oil
1/4 tsp. mint or thyme
2 1/2 c. water
2 scallions, sliced thin
1 c. minced parsley
2 tbsp. lemon juice

Boil 2 1/2 cups water and salt. Add bulghur. Reduce heat and simmer covered for 30 minutes. Remove from heat; uncover and let cool until lukewarm. Add scallions, celery and parsley; mix, then refrigerate until cool.

Mix lemon juice, oil and herb to make dressing. marinate chilled bulghur with dressing for 4-5 hours. Serve on lettuce or pita bread.