Rinse bunches (5) of parsley very thoroughly. Wrap a few bunches at a time in a clean kitchen towel and refrigerate overnight.
In a medium bowl, cover bulgur (1 cup) with boiling water and let sit for a few hours. Drain any excess water. Allow cooling.
Gather parsley bundles by the stems, hold the stems up and the leaves of the parsley down on your cutting board. With a chef knife, cut the leaves off from the large stems. Pick through the mixture and remove any thicker stems within the bundle of leaves. The process leaves in a food processor until you have a fine chop.
In a large bowl, add all the ingredients. Season with salt and pepper. Refrigerate for a few hours and allow flavors to mingle. Check salt and pepper again and adjust. Serve with fresh pita cut in wedges or Romaine lettuce leaves. Enjoy!