2 cups bulgur
2 1/2 cups boiling water
2 lemons
1 tablespoon olive oil
1 small red onion, finely chopped
1 cup cherry tomatoes, halved
1 medium yellow summer squash, chopped (8 ounces)
1 medium zucchini, chopped (8 ounces)
1/2 cup loosely packed fresh mint leaves, chopped
1/2 cup loosely packed fresh parsley leaves, chopped
Salt and coarsely ground black pepper
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