Put bulgur and water + vegetable bouillon in a pot.

Boil the ingredients for 20-25 minutes - check the package instructions.

Pour the cooked bulgur into a sieve and let it drain.

Let the bulgur cool down.

Cut the apple with the peel and cherry tomatoes into tiny cubes.

Cut the spring onions into thin slices.

Whisk olive oil, lemon juice, finely grated lemon zest, honey and crushed garlic together in a bowl. Season the dressing with salt and pepper.

Rinse the parsley well and let it drain. Finely chop it.

Mix the cooled bulgur with the vegetables and the dressing.

Fold in chopped parsley into the salad - save a little for garnish.

Serve the tabouleh in a bowl and garnish with some parsley on top.