To begin, place the bulgur in a small bowl and pour the hot water over it. Let it soak for 10-15 minutes until the bulgur softens and absorbs the water.

While the bulgur is soaking, finely chop the parsley, mint, tomatoes, and onion. Ensure that the parsley and mint are chopped very finely to give the salad its characteristic texture.

Once the bulgur has absorbed the water, drain any excess water by pressing the bulgur with the back of a spoon. Set the softened bulgur aside.

In a large mixing bowl, combine the finely chopped parsley, mint, tomatoes, and onions. Mix these ingredients gently to distribute them evenly.

Add the softened bulgur to the mixture of chopped herbs and vegetables. Stir gently to combine the bulgur evenly with the other ingredients.

Drizzle the olive oil over the salad mixture. Toss gently to ensure that the salad is evenly coated with the oil.

Squeeze the juice of the lemons over the salad. Season with salt and pepper to taste. Toss the salad again, making sure that the lemon juice and seasoning are evenly distributed.

Let the tabbouleh rest for about 15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature, as part of a mezze platter or as a refreshing side dish. Enjoy the fresh, vibrant flavors of this traditional Lebanese dish!