1: Rinse 80 g bulgur wheat, put in a bowl and cover with cold water. Leave to soften for about 20 minutes.
2: Prepare 2 tomatoes and cut into small pieces after peeling.
3: Take the parsley leaves off their stalks (discard these) and chop.
4: Chop 1 spring onion (scallion) small and put into a salad bowl with the tomatoes and parsley.
5: Drain the bulgur wheat and add this to the bowl with 3 tablespoons lemon juice and 3 tablespoons olive oil. Salt lightly, pepper and mix well. Your Lebanese tabbouleh is ready.
Remarks
If you don't have spring onions, just use a small normal onion, red if possible. Whether Lebanese tabbouleh should include mint or not is a good question: I don't think so, but you should go along with your own taste, of course.