1) Place the bulghur in a large bowl, pour in the boiling water and add the lemon juice, olive oil and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
2) Add the green onions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt and the pepper; mix well.
Season, to taste, and serve or cover and refrigerate. The flavour will improve if the tabbouleh sits for a few hours.