Bulgur Salad with Avocado, Cucumber, and Mint

We have a lot of mint that grows in our yard, so I try to use at least some of it in something other than tea. There are all sorts of variations on tabouleh that work. This one came from the Top of the Apple blog. I'm re-posting it here, in case that should disappear.

• 2 cups veggie stock
  We generally make this with the Better than Bullion mix
• 1 cup bulgur wheat
  
• 1+3 teaspoons olive oil
• 1 cup minced red onion
• 1 pinch sugar
  
• 1 cucumber, seeded and diced into 1/4-inch cubes
• 1 large avocado, halved, pitted, peeled and diced
• 1 cup chopped mint
• 3/4 cup golden raisins
• 1/2 cup chopped roasted almonds
• 1 tablespoon lemon zest
• 1/3 cup lemon juice (Meyer if you’ve got ’em)
• Salt and pepper

In a small sauce pot, bring stock to a boil. Add bulgur and simmer until water is absorbed, about 8 minutes. Put in large bowl and fluff with fork. In same pot over medium-high heat, heat 1 teaspoon of the oil. Add onions and sugar; cook until fragrant and glossy, about 2 minutes. Add to bulgur. Add all the remaining ingredients, including the 3 teaspoons of oil, to the bowl and toss gently to combine. Season to taste.