You will need a food processor (of a very good blender like a Vitamix would work)
Soak the bulgur wheat first because it will be ready once you have the veggies cut & prepped.
Now cut up all veggies as directed in the ingredients list.
Once the bulgur has soaked, remove the cover & let it sit (so NOT warm any more) for about 30 minutes….I sometimes stick it in the freezer for 15 minutes or the refrigerator for 30 (stir once). I don’t want my veggies to be sad and ‘wilty’ by adding them to warm bulgur is why I do this!
Squeeze in (or stir in if you already squeezed) the lemon juice, preserved lemon & add the olive oil … plus garlic, salt & pepper. Stir well.
Now add both parsleys (that are chopped well) to the bulgur & stir (fold in) with a spoon or spatula to incorporate well.
Now add the veggies & fold in also. Taste & season more with s&p if needed. I also find I sometimes add a little more oil &/or lemon juice depending on how it has soaked up… sometimes it’s not needed.
ENJOY! This will keep for up to a week in the refrigerator in a covered container.