Wash the vegetables and parsley thoroughly. Finely chop the tomatoes, onion, and parsley.

After chopping, place them in a bowl. Add olive oil, salt to taste, 1 teaspoon dried mint, hot pepper to taste, and the juice of 1 lemon (or more, if desired).

Add a small handful of bulgur wheat (or up to 1/2 small cup, but not too much) directly on top of the tabbouleh. Mix well and serve.