2wholescallions, greens and white parts, finely diced
pita bread and/or romaine lettuce leaves, for serving, completely optional
Place the bulgur in a medium sized bowl.
In a small saucepan (or microwave safe bowl) bring the vegetable stock and 1/2 teaspoon of salt to a boil, then pour it over the bulgur. Let sit for 30 minutes. Drain any liquid that hasn’t evaporated.
Add the olive oil and lemon juice to the bulgur and mix well.
Add in the rest of the other ingredients, and the remaining 1/2 teaspoon salt; mix to combine. (Taste and adjust seasoning, if necessary - add a little more lemon juice for zing, or salt for more overall flavor.)
You can eat it immediately, but it's much better if you let it rest in the refrigerator for at least 30 minutes - and it's even more amazing the next day.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.