Tabouleh

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1/2 cup medium grain bulgur

1 1/4 cups water

4 cups loosely packed, roughly chopped flat-leaf parsley, about 3 bunches

1 1/2 cups peeled and diced tomatoes, about 3 to 5 Roma tomatoes,

1/4 cup green onions chopped, white and some of the green, about 2 green onions

1/4 cup green onions chopped, white and some of the green, about 2 green onions 

1/4 to 1/2 cup loosely packed, roughly chopped mint leaves

For the dressing:

1/4 cup freshly squeezed lemon juice

1/4 teaspoon minced garlic

Pinch kosher salt

1 tablespoon extra-virgin olive oil