In a small pot boil 2 cups of water (salted), add bulgur to the pot and simmer until cooked. Strain excess liquid and set aside to cool. Finely dice the cucumber and tomato, chop the mint and parsley and add to a mixing bowl with some salt (to help draw out some liquid). Strain out excess liquid from the bowl, add bulgar, dressing and mix till combined.
For the dressing, add mashed garlic, lemon zest and lemon juice into a bowl. Slowly whisk in olive oil until emulsified. Add salt to taste.
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