Place bulgur, olive oil and boiling water in bowl, stir and cover with plastic wrap, allow to rest at least thirty minutes.

Place mint, parsley, onion and cucumber in a bowl, mix together.

Combine lemon juice, zest, olive oil and salt and pepper, whisk to blend.

Drain bulgur in a strainer to make sure any water not absorbed is drained off. Add bulgur to rest of ingredients and pour dressing over. Mix well. Now add tomatoes and allow to rest at least thirty minutes.

Serve with hearts of Romaine as an appetizer or side salad. Pita bread is also used to scoop up Tabbouleh.

Notes:
Parsley choices:
You may use flat leaf or curly parsley, the flat leaf has a much stronger flavor, favored in middle eastern countries.

Tomatoes:
By seeding the tomatoes, you will keep their juice from diluting the dressing.

Adding dressing:
If you are making the Tabbouleh several hours or the evening before, wait to dress until one hour before serving. This keeps the acid of the lemon from dulling the flavor of the green herbs. You may need to add more salt and pepper for your own taste. The Tabbouleh should not be wet, this is about the herbs not the dressing.