Place the bulgur in a medium saucepan with 3/4 cup of water and a pinch of salt. Bring to a boil; reduce to low heat, cover and cook 10 minutes. Drain any excess water and place in a large bowl, spreading it out so that it cools down. (This step is best done in advance)
Once bulgur has cooled to room temperature, dice the tomatoes small, removing the seeds. Add them to the bowl.
Dice the cucumber small. Mince the garlic. Slice the green onions. Add to the bowl.
Chop the parsley and mint very fine - you should have about 1 cup of chopped herbs once you are done. Add to the bowl.
Squeeze the lemon into the bowl, add salt and olive oil and fresh ground pepper to taste.
Toss well and leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
This will keep for a day in the refrigerator, though the bright green color may fade because of the lemon juice.