1. Prepare the Bulgur:

Place 1/2 cup of fine bulgur wheat in a bowl. Pour 1 cup of boiling water over it, cover the bowl, and let it sit for 15 minutes. The bulgur will absorb the water and soften. Once softened, fluff the bulgur with a fork and set it aside.

2. Chop the Vegetables and Herbs:

While the bulgur is soaking, finely chop the fresh parsley and mint leaves. It’s best to use a sharp knife to avoid bruising the herbs, as this keeps them vibrant and green.

Dice the tomatoes into small cubes, and finely chop the green onions or white onion. Set each ingredient aside separately to make mixing easier.

3. Combine the Ingredients:

In a large mixing bowl, add the chopped parsley, mint, tomatoes, and onions. Toss gently to combine.

Add the soaked and fluffed bulgur to the bowl and gently mix everything together.

4. Season and Dress:

Pour 1/4 cup of fresh lemon juice and 1/4 cup of extra-virgin olive oil over the salad. Season with salt and pepper to taste.

Toss the salad thoroughly until everything is well coated with the lemon and olive oil dressing. Taste and adjust lemon, olive oil, or salt as needed.

5. Serve:

Transfer the tabbouleh to a serving dish and let it sit for 10–15 minutes to allow the flavors to meld. Serve as a side dish with pita bread, hummus, or grilled meats, or enjoy it as part of a mezze platter.