Heat a frying pan, add a spoonful of oil, add the groats, and fry over low heat for 2 minutes.

Add the water, cover the pan with a lid, and leave to cook over medium heat for 15 minutes.

Peel the tomatoes from the skin and seeds. Cut them into random pieces. Cut the parsley into leaves and stems, and cut the leaves into thin strips, the stems can be used for cooking other dishes.

Bulgur is ready, place the porridge from the skillet in a bowl, top with chopped tomatoes and herbs, and season to taste with salt, pepper, lemon juice, and oil. Mix gently.

Tabouleh with bulgur is served warm in serving pots or mini salad bowls. The Tabbouleh salad is an independent dish that does not need additional ingredients, as it is appetizing, flavorful, and nutritious all on its own.