In a medium bowl, add bulgur. Add boiling water to cover by 1/2-inch and let soak until softened, about 20 to 30 minutes. Drain well.
To a large bowl, add drained bulgur. Stir in parsley, mint, tomatoes, scallions, lemon juice, olive oil, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Serve chilled or at room temperature.
Bulgur wheat: Most well-stocked groceries should carry bulgur. I usually buy Bob's Red Mill red bulgur. It just needs to be rehydrated with some boiling water.
Curly parsley: Do not substitute flat parsley. It's too wet and flat and will drag down the salad.
Yield: This recipe makes about 6 cups of Bulgur Tabbouleh, enough for 6 (1-cup) servings.
Storage: Store covered in the refrigerator for up to 4 days. The salad tastes better as it sits, and by the 4th day it will STILL be bouncy and delicious, and oh-so lemony.