Soak the bulgur in salted (with 1 teaspoon salt) lukewarm water and let it stand in water for 1.30-2 hours or until softened. Drain in a strainer with fine mesh, pressing down with the back of a spoon to drain excess moisture.
In a large bowl, add the lemon juice, olive oil, bulgur salt and black pepper; mix well. Then add the tomatoes, parsley, green onions and mint; mix to combine. Taste the Tabouleh and adjust seasonings. Let marinate for at least 30 minutes before serving.