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Cook according to package directions. I make mine by pouring it into a medium sized bowl, covering with boiling water and leaving for 10 minutes while I prepare the rest of the salad ingredients. Then drain, cool and use.
Chop the parsley, spinach and mint really finely! Chop until you think it's small enough, then chop it a little bit more!
Dice the tomatoes into small cubes.
Add the cooled bulgur wheat, green herbs/vegetables and tomatoes to a medium sized bowl. Add the lemon juice and olive oil and toss to combine.
Season with salt & pepper.
Serve! This salad can be served immediately, however it improves overnight so it's a great one to prepare ahead of time and store in the refrigerator until you are ready to serve.
Salad will keep for around 5 days covered in the fridge.