Bring water to boil in pot with soup mix and oil. Slowly add bulgur and mix well till it comes back to the boil. Lower the heat till barely simmering and cover pot. Cook on very low heat for 20-25 minutes, stir once or twice during cooking. Put this on a timer, you don't want to overcook it. When it rings, turn off the heat and don't open the pot lid. Let it steam for a bit longer, at least 5 minutes. Remove lid, gently fluff.

At this point, you can serve it like a grain and served hot it is excellent. Just taste a bit to see if it needs salt.

However, I also love it as a salad. If you wish to go that direction, then you add (see above) the chopped tomatoes, additional olive oil, fresh squeezed lemon juice and toss this together and taste a bit to see if it needs salt. You can add the chopped parsley if you choose and toss again.