Put bulgur into a large glass bowl, then stir in 1 cup of the lemon juice and 2 cups water. Cover, set aside at room temperature until most of the liquid has been absorbed and bulgur is tender, about 2 hours. (If it’s sprouted, I skip this step and add enough lemon juice to my taste – I like a lot. Then just add the rest of the ingredients.)
Drain bulgur in a sieve, gently pressing kernels to remove excess liquid. Transfer to a clean large glass bowl and add scallions, parsley, tomatoes, olive oil, and another 1/8 cup lemon juice. Season with Sea salt and toss well.