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In a medium saucepan, combine bulgur and 1 ½ cups water. Bring to a boil, reduce heat to low, and cover and cook for 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Drain through a fine-mesh strainer to remove any excess water.
Meanwhile, in a large bowl, whisk the olive oil, lemon juice, sumac, honey, ¾ teaspoon salt and several grinds of black pepper until combined and emulsified. Trim and thinly slice brussels sprouts (or shred using the shredding disk of a food processor), add to the bowl, and toss to coat well in the dressing.
Add the cooked bulgur to the bowl, along with the scallions, mint and pomegranate seeds; toss to combine. Taste and season with salt and pepper as needed. (The salad can be made up one day ahead of time and refrigerated in an airtight container. Bring to room temperature and taste and season before serving, adding more lemon juice, olive oil, salt and pepper as needed.) Stir in the pistachios just before serving.