Rinse the bulgur wheat under cold water. Place it in a bowl and cover it with 1.5 cups of boiling water. Let it soak for about 20 minutes or until the grains are tender. Drain any excess water.

Prepare the Vegetables

While the bulgur is soaking, chop the parsley, mint, tomatoes, cucumber, and red onion finely.

Mix the Salad

In a large mixing bowl, combine the soaked bulgur, chopped parsley, mint, tomatoes, cucumber, and red onion.

Dress the Salad

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad and toss gently to combine.

Serve

Allow the tabbouleh to sit for at least 15 minutes before serving to let the flavors meld. Serve chilled or at room temperature.