Begin by soaking the bulgur in the lemon juice with a pinch of salt. Let it sit for about 15-20 minutes until the bulgur has absorbed the lemon juice and softened. The lemon juice not only softens the bulgur but also infuses it with a tangy flavor.

Wash the parsley and mint thoroughly and pat them dry with a paper towel. Once dry, chop off the stems of the parsley and finely chop the leaves. Do the same with the mint leaves. The key to great tabbouleh is finely chopped herbs, for the perfect texture.

Deseed the tomatoes and dice them into small cubes. Place the diced tomatoes on a paper towel to absorb any excess juice. This step is crucial because excess tomato juice can make the salad soggy.

Finely chop the scallions, including both the green and white parts.

In a large bowl, combine the soaked bulgur, chopped parsley, mint, tomatoes, and scallions. Mix everything together gently. Add the olive oil and a pinch of dried mint to the bowl. Season with salt and pepper to taste.

Tabbouleh can be served immediately, but it tastes even better after sitting for an hour or two, allowing the flavors to meld. Serve it as part of a mezze platter, with pita bread, or as a side dish.