Tabbouleh Lunch-To-Go

I've been taking my lunch to work most days, and this is one of my favorites. You can whip it up on Sunday, and it will last throughout the week.

1 c. bulgur
2 c. vegetable broth or water

1 tbs. olive oil
1/4 c. lemon juice
1 large bunch of flat leaf parsley, chopped
3-4 tomatoes, chopped
salt and pepper to taste

Bring the broth to boil. Add bulgur, cover, and remove from heat. Let steam for 20 minutes. Fluff with a fork, and let cool. Mix in remaining ingredients, and chill.