Make-Ahead Easy Cooler Tabbouleh for Camp

1 large bunch of parsley finely chopped
10 mint leaves finely chopped
1/2 red onion finely diced
2 tomatoes seeded and finely diced
1 lemon juiced
1 oz cracked bulgur
2 tablespoons olive oil
1 teaspoon sea salt
Crack of pepper to taste

Add 2 oz of boiling water to the bulgur in a small bowl and cover. Set aside until the water is soaked up (about 20 minutes). Add all other ingredients into a bowl and mix thoroughly. Add in the soaked bulgur, mix and refrigerate at least three hours (better overnight)  and enjoy with a pita or on a cracker.

Serves 2-3