Pour boiling water over bulgur in a large bowl. Cover tightly with plastic wrap and let stand for 15 minutes until water is absorbed. Fluff with a fork and let cool completely. The bulgur should be tender but still have a slight bite.

While bulgur cools, wash parsley thoroughly and pat completely dry with paper towels. Chop parsley very finely – this is crucial for authentic tabbouleh texture. Dice tomatoes into small, uniform pieces and place in a colander with a pinch of salt to drain excess moisture for 10 minutes.

Whisk together lemon juice, olive oil, salt, and pepper in a small bowl. Taste and adjust seasoning – the dressing should be bright and well-balanced.

Add cooled bulgur to a large serving bowl. Fold in chopped parsley, mint, drained tomatoes, and green onions. Pour dressing over mixture and toss gently but thoroughly. The herbs should dominate – you want more parsley than bulgur for authentic flavor.

Let tabbouleh rest at room temperature for 30 minutes before serving. This allows flavors to meld beautifully. Give it a final stir and taste for seasoning adjustments.