1-First, cook the bulgur wheat: For coarse bulgur, boil 2 cups of water, add ⅔ cup of bulgur, cover, remove from heat, and let it sit for 20 to 30 minutes until tender. Drain well and let it cool before using.

2-Next, finely chop 3 cups of curly parsley and ⅓ cup of fresh mint use a sharp knife to keep them vibrant and fresh.

3-Dice 1 cup of English cucumber and 1 cup of tomato, making sure to core the tomato for the best texture.

4-Grate 1 garlic clove and chop 2 scallions to add that extra kick of flavor.

5-Now that your ingredients are ready, it’s time to combine them. In a large bowl, whisk together ⅓ cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, the grated garlic, ½ teaspoon sea salt, ¼ teaspoon ground coriander, and a pinch of ground cinnamon until well blended.

6-Add the chopped parsley, diced cucumber, diced tomato, cooked bulgur wheat, chopped mint, and chopped scallions to the bowl. Toss everything gently to mix it all up, then taste and adjust the seasoning as needed. For the final touch, chill the mixture in the fridge until you’re ready to serve it only takes about 40 minutes total, with 20 minutes prep and 20 minutes for cooking the bulgur.