Instructions

• Rinse the parsley and mint leaves under cold water, drain well (use a salad spinner or pat dry with paper towels), remove coarse stems, and very finely chop the leaves from the 2 bunches parsley and the 1/4 cup fresh mint leaves.
• Very finely chop the 6 Roma tomatoes, the seedless English cucumber, and the 1/4 cup green onions; place them together in a bowl.
• Put 1 cup extra-fine bulgur wheat and 2 tablespoons olive oil in a heatproof bowl. Pour 2 cups very hot boiling water over the bulgur, cover tightly (plastic wrap or a lid), and let stand 15–20 minutes until the bulgur is tender.
• Drain the soaked bulgur in a fine-mesh sieve, pressing with the back of a spoon to remove any excess liquid. Transfer the drained bulgur to a large mixing bowl.
• Add the chopped parsley, mint, tomatoes, cucumber, and green onions to the bulgur.
• Pour in 4 tablespoons lemon juice and 4 tablespoons extra virgin olive oil, add salt to taste, and toss gently but thoroughly to combine all ingredients.
• Cover and refrigerate for 30 minutes for best flavor. Re-toss briefly before serving.
• Serve chilled or at room temperature, with pita bread on the side.