Preparation time: 20 minutes plus soaking time
Serves 6

Put the tomatoes into a strainer (sieve) to drain off any juices. Put the bulgur wheat in a bowl, pour in hot water to cover, and let soak for 15 minutes. Drain the wheat in a strainer lined with cheesecloth (muslin), pressing out as much liquid as possible. Mix together the parsley, cucumber, scallions (spring onions), and bell pepper in a bowl. Add the mint and bulgur wheat, then tip in the tomatoes. Whisk together the lemon juice, salt, and olive oil in a bowl, then pour the dressing over the tabbouli and mix well.