COOKING THE BULGAR WHEAT: In a small pot, bring some water to a boil. Water should be double the amount of the Bulgar wheat. For example, if you're cooking 3 cups of Bulgar wheat, then you will need 6 cups of water. When water comes to a boil, turn off heat, add the Bulgar Wheat, Cover and remove from heat. Let sit for 5 minutes then use a fine mesh strainer to drain water.
Transfer the cooked Bulgar Wheat to a large bowl and place in freezer to help it cool faster. It should not stay in freezer for more than 15 minutes.
While you're waiting for the cook Bulgar Wheat to cool, you can begin preparing your other ingredients such as small dicing the yellow onion, slicing the green onion, dicing the tomato, washing and chopping the cilantro and parsley and dicing the cucumber. This particular time I used cherry tomatoes (because I had a ton of them) but diced tomato works perfectly too.
Once the Bulgar Wheat is cooled, remove from freezer and add the yellow and green onion and the lemon juice. Stir well until fully mixed.
Add the Parsley and Cilantro. Stir to mix well. Add the remaining ingredients and continue to mix well. Cover the bowl and let chill in refrigerator for 10-15 minutes to allow the flavors to marry.
You can enjoy this salad just the way it is. It's refreshing and flavorful. Salt to taste.
You can adjust this recipe to your taste by adding more cilantro and less parsley, or more parsley and less cilantro.