In a large bowl, combine the Fresh Parsley (2 1/2 cup), Tomato (1 cup), Scallion (1/3 cup), Fresh Mint (2 tablespoon), and Bulgur Wheat (1/4 cup) and mix well. Cover and refrigerate for 2 hours – allowing the bulgur to expand.
Once the bulgur has softened, zest the and juice the Lemon (1). Add the Lemon Juice (3 tablespoon), Olive Oil (4 tablespoon), Salt (1/2 teaspoon), Granulated Sugar (1 pinch), Paprika (1 pinch), Ground Black Pepper (1 pinch), and lemon zest. Mix well.