Instructions: In 3-quart saucepan, heat water to boiling over high heat. Remove from heat; stir in bulgur, oil, lime juice, salt, and pepper. Set aside to rehydrate bulgur and cool to room temperature, stirring occasionally.

Meanwhile, chop parsley and cut radishes into julienne strips. Slice tomatoes and cucumber.

Stir parsely and radishes into bulgur mixture; spoon into center of serving plate. Surround mixture with mounds of tomato and cucumber slices.

NOTES : Radish strips add crispness to this crack-sheat salad, which is reminiscent of tabbouleh sans the chopped mint and green onions.

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