Tabouleh

Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.

Combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes.

Prepare the parsley by cutting off the thick stems and finely chopping the parsley and remaining stems, using a food processor if desired.

Add the cooled bulgur, chopped fresh mint, and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice, then add the strained cucumber and tomato to the bowl.

In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine.