In a bowl add the bulgur, lemon juice, olive oil, and spring onions.
Season with salt, Allow them to soak for 10 minutes for the flavor to soak in.
Add the parsley gradually and mix.
Add the green peppers and mix.
Add the tomatoes, and mix.
Add the cucumbers, and mix.
Add the chopped mint and mix.
If you are preparing the ingredients in advance, I prefer to chop the mint at the very end before adding so it remains fresh and doesn't turn black.
Garnish with cucumbers and tomatoes, You can also add in a leaf of romaine lettuce or two.
Serve immediately after mixing.
The great thing about this tabouleh recipe is that you can chop up all the ingredients (minus the mint as it tends to go black) and store them in advance. I chopped up all ingredients 24 hours prior to making this recipe because I didn't have enough lemon juice and it did not change the flavor or the consistency.