This dish is so easy to make. Just soak the bulgar in warm water - piece of cake! Chop the veggies - the parsley smells so good! And mix in the dressing. There's no need for measurements, just use your intuition...if you love onions, add more, if you love lemons, keep squeezing, and who doesn't love parsley?! Put as much in there as you can. The one unique ingredient is powdered sumac - while it may not be in your pantry, it certainly will be in any store that has a halfway decent spice rack. Sumac is middle-eastern spice (it's that red dusting that you sometimes see on top of humus). It gives this dish just a little extra dimension and a nice spinkley color. 

Big thanks to Zeina Azouqah for this recipe (click here to see it full-size). And be sure to check out all her other super tasty classic middle-eastern recipes that she has illustrated for TDAC!