Chunky Vegetable Bulgur Salad

Directions

1. In large bowl, stir together bulgur and boiling water. Cover and let stand 30 minutes or until liquid is absorbed.
2. Meanwhile, from lemons, grate 1 teaspoon peel and squeeze 1/4 cup juice; set aside. In a nonstick skillet, heat oil over medium high heat until hot. Add onion and cook 3 to 4 minutes or until beginning to soften. Add tomatoes, zucchini and squash and cook 6 to 8 minutes or until vegetables are tender, stirring occasionally.
3. Stir vegetables into bulgur with lemon peel and juice, mint, parsley, 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.