Soak the bulgur in hot water for 20 minutes. Drain excess water out and if need be, squeeze the mass between your palms to get as much moisture out as possible.
Chop the parsley and mint as finely as you have patience to – or chop them up in the food processor. If you use the machine, watch it carefully so you don’t get green mush instead of chopped herbs.
Chop the onion and the tomato.
Add the herbs and vegetables to the tabbouleh, seasoning it with salt and pepper. Add the lemon juice and olive oil, again tasting and adding more if liked.
It’s ready. Serve with yogurt or tahini, or both, on the side.