In a medium bowl, combine bulgur wheat with hot water, ensuring the water fully covers the grains. Let it soak for 20 minutes.

While the bulgur is soaking, finely chop the tomatoes, English cucumber, green onions, flat-leaf parsley, and fresh mint.

After 20 minutes, check the bulgur for tenderness, then drain any excess water using a fine mesh sieve or a colander.

Add the chopped tomatoes, cucumber, green onions, parsley, and mint to the mixing bowl with the bulgur. Toss everything together gently to combine.

In a separate small bowl, whisk together the olive oil, salt, freshly ground black pepper, minced garlic, and freshly squeezed lemon juice.

Pour the dressing over the bulgur and vegetable mixture, and toss everything gently to coat all the ingredients evenly.

Cover the Tabbouleh with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes before serving.