Chef Rogers’s Tabbouleh

4 bunches Italian parsley, chopped fine
¼ each Yellow onion, diced
2 each Roma tomatoes, diced small
¼ cup Lemon juice
¼ cup Extra virgin olive oil
¼ cup Bulgur wheat

1. Soak bulgur wheat in water for 15 minutes
2. In a big bowl mix the parsley, onion, and tomato well
3. Whisk the lemon juice and olive oil together and add to the bowl.
4. Add the bulgur and the mint and combine well.
Season and serve.