📖 Instructions

1. Prepare the Bulgur: In a medium bowl, combine the fine bulgur with 1 cup of boiling water. Cover and let it sit for about 20 minutes, or until the bulgur is tender and the water is absorbed. Fluff with a fork.
2. Chop the Herbs: While the bulgur is soaking, finely chop the fresh parsley and mint. You should have about 2 cups of parsley and 1/2 cup of mint. Remember, a sharp knife is your friend here; nobody wants bruised herbs!
3. Dice the Vegetables: Dice the tomatoes and green onions into small, uniform pieces. Aim for around 1/4-inch dice. This ensures a consistent texture throughout the salad.
4. Make the Orange Dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, minced garlic, salt, and pepper. Taste and adjust seasonings as needed. The dressing should be bright and zesty.
5. Combine Ingredients: In a large bowl, combine the soaked bulgur, chopped parsley, mint, diced tomatoes, and green onions. Pour the orange dressing over the mixture.
6. Mix Well: Gently toss all the ingredients together until everything is well combined and the dressing is evenly distributed. Be careful not to overmix, or the herbs will get crushed.
7. Let it Rest: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial for developing the best flavor.
8. Garnish and Serve: Before serving, give the tabbouleh another gentle toss. Garnish with a few orange segments and a sprinkle of fresh mint, if desired. Serve chilled and enjoy!