Tabbouleh with Fine Bulgur

Instructions:

1. Place the fine bulgur wheat in a small bowl, pour over the lemon juice and a pinch of the sea salt, stir, and let it sit for 20–30 minutes.
2. Wash the parsley and mint thoroughly and pat them completely dry.
3. Gather the parsley tightly and slice finely; repeat the process with the mint leaves.
4. Finely dice the Roma tomatoes into tiny, uniform cubes and thinly slice the green onions.
5. Add the chopped parsley, mint, tomatoes, and green onions to a large mixing bowl.
6. Stir in the soaked bulgur wheat along with the remaining lemon juice from the bowl.
7. Drizzle the extra-virgin olive oil over the mixture and season with the remaining sea salt and cracked black pepper.
8. Toss gently until the greens are glossy and the ingredients are evenly distributed.