Zest and juice the lemons, set aside.
Remove the root end of the garlic cloves, smash and peel, and finely chop. You can use a grater if you prefer.
Quarter the tomatoes, remove the watery seeds, and dice. Toss with the garlic and sprinkle with salt and set aside.
Place the Bulgar wheat in a heat-proof boll. Bring 200ml of water to the boil. Pour the boiling water over the wheat, cover with cling film or a lid, and leave to re-hydrate for 10 minutes.
Pick the leaves from the parsley and mint stalks and chop.
Chop the coriander, stalks and all.
Drain the Bulgar wheat if necessary. Drizzle with olive oil, half the lemon juice and zest, and toss until it has completely cooled down.
Add the chopped herbs and tomatoes to the wheat. Adjust the seasoning if necessary, and keep chilled until ready to serve.
«Lebanese tabouleh, unlike other versions found around the Mediterranean, is essentially a herb salad, with a strong emphasis on the parsley. There should only be a smattering of wheat amongst the green and red speckles.»