In a fine mesh strainer, rinse 1 cup of bulgur wheat under cold water. Then, place it in a bowl and cover it with 1.5 cups of boiling water. Let it soak for about 20 minutes until it's tender and has absorbed the water.

Chopping Vegetables

Prepare the Vegetables

While the bulgur is soaking, finely chop 2 cups of fresh parsley and 1 cup of fresh mint leaves. Dice 2 medium tomatoes and 1 medium cucumber. Also, finely chop 4 stalks of green onions.

Mixing Ingredients

Combine Ingredients

Once the bulgur has soaked and cooled, fluff it with a fork and transfer it to a large mixing bowl. Add the chopped parsley, mint, tomatoes, cucumber, and green onions.

Making the Dressing

Prepare the Dressing

In a small bowl, whisk together 1/4 cup of olive oil, 1/4 cup of lemon juice, 1/2 tsp of salt, and 1/4 tsp of black pepper until well combined.

Assembly

Combine Salad and Dressing

Pour the dressing over the bulgur and vegetable mixture. Toss everything together until evenly coated. Adjust seasoning with additional salt and pepper if desired.

Serving

Serve

Let the tabouli salad sit for about 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.