Cook bulgur according to the directions on the package; drain and set aside to cool.
In the meantime, chop up the tomatoes and cucumbers.
Transfer the tomatoes and cucumbers to a large mesh sieve or colander; sprinkle them with ½ teaspoon salt and set aside to strain.
Finely chop the parsley and place in a large salad bowl.
Add chopped mint to the parsley. You can also chop the parsley and the mint in a food processor.
Add the prepared bulgur to the parsley mixture and the prepared onions.
Add the strained cucumbers and tomatoes to the bulgur mixture. Discard the juices.
In a small bowl combine the rest of the salt, minced garlic, olive oil, and lemon juice; whisk to combine.
Pour the dressing over the salad; add some fresh ground black pepper and toss gently to combine.
Taste for seasonings and adjust accordingly.
Let stand 15 minutes before serving.
If time permits, cover and chill for 30 minutes before serving.
Tabbouleh can sit in the fridge, covered, for 3 to 4 days.