Tabbouleh, because I have a lot of mint right now

Mint goes nuts in a garden, it can really take over everything.  I finally learned my lesson and put my mint in a separate container.   It's good stuff, but every once in a while I have more than I can handle.  I give bunches away and try to think of ways to use it up.  Oh, my parsley loves me too, I have a lot of it right now also.  hmm, what's a girl to do?
  Well, I decided that tabbouleh was the way to go.  I had everything I needed at home anyway, it's easy and the whole family loves it.  Try it, you will love it. 
  Serve as a side salad with some grilled fish, or enjoy it as a light snack.  However you serve tabbouleh it's worth the little bit of effort.
 A traditional tabbouleh has more parsley than Bulgar, I like that on occasion, but not today.
 My version of tabbouleh is fresh, more Bulgar than parsley and lightly seasoned, like most of the food I prepare, I enjoy the flavor of the FOOD, not overly spiced food....unless of course it's my new love Indian food, but that's a whole 'nother subject.

This is what I did.

  1 cup uncooked med cut wheat Bulgar. prepare and set aside to cool a bit.
...
cut up a whole bunch of grape tomatoes, as much as you like
same with peeled, seeded cucumber (I used 2 med ones)
1/2 a small sweet onion finely diced
about a cup of finely chopped mint,
a bit more than a cup of finely chopped Italian parsley
2 big lemons, juiced
salt and pepper to taste.

add Bulgar in, toss drizzle(generously) with a good olive oil. mix it up. let it set in the fridge for an hour. taste and season w/ more lemon or salt and pepper if needed.

keeps for 3 days or so in the fridge.

  You can buy Bulgar almost everywhere these days.  Look in the ethnic food section of your grocery store.  Other stores will have Bulgar by the rice and couscous, and any store with bulk bins normally carry Bulgar in bulk. 
  It is cracked wheat, and it's delish.

For me, preparing fresh, clean food is good for the soul.  Enjoying good food is great!