3bunches of fresh parsley (curly or flat-leaf), finely chopped
1/3cupfresh mint leaves,finely chopped
Place the bulghur wheat in a large bowl, pour in the boiling water, the juice from 2 lemons, olive oil, and 1 teaspoon of salt. Stir and cover; then allow to stand at room temperature for about 1 hour.
Add cucumber, scallions, tomatoes, mint, parsley, and remaining juice from ½ lemon to the bowl with the bulgur wheat; stir well. Taste, and adjust salt and lemon juice if necessary. Refrigerate for 15 minutes before serving. Enjoy!