Measure and rinse fine bulgur. Place in a bowl. Cover with water to about 1/4 inch above bulgur surface. Set aside and let the bulgur absorb the water for at least 30 minutes.
While bulgur is soaking, wash the parsley and trim off any long, tough stems. Using a sharp knife, finely chop the curly parsley and its tender stems. Place in a bowl.
Wash the scallions, removing bulbs and any shriveled/damaged ends. Dice the scallion into small circlets and place in the bowl on top of the parsley.
Next, wash the mint leaves. Remove the stems and finely chop the leaves as you did with the parsley. Add to the bowl with the scallion and parsley.
Wash the tomatoes and dice into bite-sized chunks. Add to the bowl with the parsley, scallion and mint.
Check on the bulgur to see if it has absorbed the water. This usually takes at least 30 minutes. Squeeze any excess out of the bulgur and add it to the bowl with the other ingredients. Place the bowl in the refrigerator.
When you are ready to serve: Use the juice of two lemons (approximately 1/2 cup) and mix with the olive oil. Dress the tabouli and mix thoroughly. Salt and pepper to taste and serve.