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Soak bulgur overnight in water, or combine water and bulgur in a medium saucepan, bring to a boil, remove from heat, and let stand, covered, until bulgur is soft. Drain excess liquid.
Toast walnuts in a 375° oven for 5 to 8 minutes.
3. Combine cilantro and parsley in a medium bowl. Stir in vinegar, olive oil, garlic, sea salt, pepper, and toasted walnuts.
Add cooked or soaked bulgur to cilantro mixture and mix well. Chill well to allow flavors to blend.

Cilantro and Walnut Tabouli