Tabouli salad

Soak the bulghur wheat in water for several hours. Chop parsley and mint very fine. I judge the amount of greens by how the salad looks and tasted. I probably use at least ½ cup of each. Mince the red onion. Add all chopped ingredients to well drained bulghur wheat. Add lemon juice and oil till flavors are balanced. Season with salt and enjoy! I garnish with uncut cherry tomatoes. I’ve found that if you cut tomato up into this salad it doesn’t last very long in the fridge. Tomatoes are gross the next day when cut up!