Bulgur Tabbouleh

Weigh the bulgur and place it in a large bowl. Cover with lukewarm water. Set the bowl aside and let the bulgur soak for 20 minutes. 

Rinse the tomatoes, and remove from the stems. Remove the core from the tomatoes with a small knife, then score the tomatoes crosswise. 

Place the tomatoes in a bowl. Bring a kettle or a pot of water to a boil, then pour over the tomatoes. Lst infuse for 1-2 minutes, until the skin begins to burst. Remove the tomatoes from the hot water, and rinse under cold water. Peel the skin using a small knife. Cut the tomatoes into quarters, remove the seeds, and finely dice. 

Rinse the parsley with cold water, pat dry, and remove the leaves from the stems. Finely chop the parsley. Rinse the scallions, remove the root end, then thinly slice. 

For the dressing, mix the lemon juice with the oil in a small glass. Season to taste with salt and pepper. 

Drain the bulgur in a fine strainer. Rinse thoroughly with cold water, and squeeze gently. Place back in the bowl, then mix in all of the prepared ingredients. Drizzle the dressing over the bulgur mixture, then toss to combine.