This herb-heavy variation of the Middle Eastern classic swaps the usual ratio of bulgur to herbs, making it brighter, leafier and less grainy than the standard salad. Slideshow: More Middle Eastern Recipes
In a small heatproof bowl, cover the bulgur with boiling water and let stand until tender, 20 minutes; drain very well.
In a food processor, pulse the parsley and mint until finely chopped. In a large bowl, toss the herbs, bulgur and the remaining ingredients except the salt. Season with salt, toss again and serve at once.