Put the bulgur in a medium bowl and sprinkle it with ¼ teaspoon of the salt. Add the boiling water, cover, and let sit for 20 minutes (or up to 60 minutes depending on the brand) until softened and cool.

Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.

Meanwhile start with the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.

Add the cooled bulgur, chopped fresh mint and red or green onion to the bowl of parsley.

Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.

In a small measuring cup or bowl, whisk together the olive oil, lemon juice, garlic, and remaining 1/2 teaspoon salt.

Pour it into the salad and stir to combine.

Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.

If you have the time, let the salad rest in the fridge for 15 minutes before serving or even better overnight.

Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.