How to make
Pour the bulgur in hot water, until it swells. Strain it and leave it to cool.
Finely chop the onion and parsley. Remove the seeds from the tomatoes and cut them into small pieces.
Mix the vegetables and add a little of the bulgur, until the two parts are mixed.
Season the tabbouleh with salt and add as much olive oil and lemon juice as you like.
The Parsley Tabbouleh Salad with Two Types of Onions is ready.
