Cook the Bulgur with two cups of water. Let it come up to a boil and turn the heat down until the water simmer and cover. This will cook for 10-12 minutes. Then chill the cooked bulgur.
Mince the garlic and shallot and sauté in a pan lightly to release the aromas and place aside to cool.
Dice the cucumber and tomato and mince the parsley
Once the Bulgur is cool place all ingredients in a bowl and mix until well combined and adjust seasonings if
necessary. Place in the refrigerator for an hour or more.