My favorite lunch

Last night I made tabouli to take for lunch this week. The recipe comes from the cookbook Moosewood Lowfat Favorites. I used to make tabouli with a boxed mix before my sister introduced me to this recipe. It's delicious and has many good nutritional qualities. To wit:
--whole grains
--lotsa fiber
--lowfat
--contains a large amount of parsley
Parsley is amazingly good for you, but it's hard to eat in large quantities (at least, for me) unless it's in tabouli. Here is the modified recipe.

Tabouli (4 lunch-size servings)
1 cup dry bulghur wheat
1 cup boiling water

Juice of 2 lemons
4 scallions, chopped
1/2 clove garlic, chopped fine
1 bunch of parsley, washed and leaves chopped
About 4 sprigs of mint, leaves chopped
2 large or 4 roma tomatoes, chopped
1 can chickpeas, drained and rinsed
1 avocado, chopped into small pieces
4 packed in oil sundried tomatoes, chopped fine (can also use the non-oily ones)
Salt and pepper

Combine the dry bulghur and boiling water, cover, and let sit 30 minutes. Meanwhile, prepare everything else and dump it in a large bowl. When the bulghur is ready, add it to the other ingredients. This tastes best after being refrigerated for a few hours.