1 bunch of chard, stems included, roughly chopped
1 pint cherry tomatoes halved or quartered
2 cucumbers , diced
1 lemon (juice and zest)
1 cup bulgur wheat
1/2 sprig rosemary finely chopped
EVOO, salt & pepper to taste
Combine bulgur with 2 cups of water, bring to a boil then reduce to a simmer and cook covered for 12-15 minutes. Once bulgur is finished, add all remaining ingredients as well as ample EVOO, salt and pepper. Serve room temperature.