Prepare bulgar or cous cous as directed on package. Cool in refrigerator.
Slice grape tomatoes into quarters and place in large bowl. Add and stir in lemon juice, olive oil, salt, honey (or sugar), mint, parsley, basil and onions.
Add cooled bulgar or couscous and toss. Chill for at least 2 hours. Toss again before serving.
To prep pita chips, slice pita pockets into bite-sized triangular pieces, separating layers. Dip in melted butter and place on baking sheet. Bake at 400˚for about 2-3 minutes or until golden brown. Serve tabbouleh topped with baked pita chips.