flat leaf parsley
lemons (for lemon juice)
1:1 ratio of bulgar to chicken stock.
Warm chicken stock on stove.
Add to bulgar 1:1 ratio.
Let sit (covered with towel or plastic wrap) until bulgar opens and softens.
It should still have a bit of a bite to it rather than mooshy. Drain out excess chicken stock.
To bulgar, add olive oil (enough to coat bulgar with probably a little
pooling in the bottom for the bulgar to soak up as it sits) add lemon juice to taste,
Add minced red onion and chopped tomatoes (whatever size you want).
Add chopped mint and parsley to taste. Add salt to taste.