bulgur, red pepper, and cannellini salad

1 cup dry bulgur
2 cups vegetable stock
1 can cannellini/white beans
1 red bell pepper chopped
1 small bunch parsley, chopped
1 clove garlic, pressed
1 tsp cumin
1-2 T extra virgin olive oil
2-3 T lemon juice (to taste)

Cook the bulgur in the vegetable stock. Once cooked, cool to room temperature and add the rest of the ingredients and season to taste.