answer:I just made a large bowl of taboulleh with bulgar, cukes, tomatoes, scallions, parsley, fresh mint and a lemon juice/oil vinaigrette. Salt and pepper to taste. ! cup bulgar in a bowl; pour 1.5 cups boiling water over it, cover and let sit for 45–60 minutes. Drain, chop everything and add at will. Parsley and mint best chopped fine. Chill and serve at room temp. (Or stand at refrig. and eat with a spoon.) Giant green salad with sliced radishes, cukes, and carrots; raw fresh peas, some raw string beans, and 3oz. of organic canned salmon. Dress to taste. Caprese; sliced fresh tomatoes; some thinly sliced fresh mozzarella, fresh chopped basil and a balsamic vinegar dressing.