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Bring a kettle of water to a boil. Put the bulgur and a pinch of salt in a small bowl, then add ⅔ cup boiling water. Cover the bowl and steep until the bulgur is tender, about 1 hour.
Meanwhile, roughly chop the tomatoes, parsley, mint, and scallions, and combine them in a salad bowl. Drain the bulgur and add it to the salad bowl along with the lemon juice and olive oil. Season with salt and pepper and toss. Taste and adjust the seasoning, and serve immediately.