Place the bulghur into a large bowl, pour in boiling water, add fresh squeezed lemon juice, olive oil and 1.5 tsp of salt. Stir, then allow to stand at room temperature for one hour.
Add the scallions (mince green and white parts), fresh chopped mint, chopped flat-leaf parsley, cucumber (unpeeled, seeded and medium diced), tomatoes (cut in half), 2 tsp of salt and fresh ground black pepper; mix well. Season to taste and serve or cover and refrigerate. The flavor improves if allwoed to sit for a few hours.
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