Bring broth to a boil, add bulgur and simmer, covered, for about 16-20 minutes on low heat. Remove from heat and cool.
Rinse and halve bell pepper, remove seeds and ribs and dice. Rinse and dive tomatoes. Rinse and dry scallions, cut into rings. Add vegetables and herbs to bulgur. Add oil and lemon juice, season with salt, pepper, sugar and paprika, toss salad well. Arrange in plates and serve.