Combine bulgur, water, Zoup! Good, Really Good® Savory No-Chicken Vegan Broth Concentrate, and drizzle of olive oil in a saucepan. Bring to a simmer, then cover and cook over low for about 12 minutes or until tender. Remove from heat, let stand (covered) for 10 minutes. Fluff with fork.

While the bulgur is being cooked, combine the diced cucumber and tomato in a bowl with ½ tsp salt. Set aside.

Cut off the thick stems of the parsley. Then finely chop either by hand or in the food processor. In a large bowl, add the cooled bulgur, chopped mint, and green onion. Add the cucumber and tomato to the bowl.

In a small nowl, whisk together the olive oil, lemon juice, garlic and ½ sp salt. Pour into the salad and stir until well combined.

Serve immediately or let chill in the fridget to enjoy later.