Parsley-forward tabbouleh with just enough bulgur.

Rinse the bulgur and soak in just-enough boiling water for 10–15 minutes. Squeeze out excess through the sieve and fluff with a fork.

Coarsely chop the parsley. Small-dice the cucumber, tomatoes, and onion.

Combine everything. Dress with lemon juice, olive oil, salt and pepper to taste.