Get a large bowl ready for the Tabbouleh.Place the bulgur wheat in another medium-sized bowl and top with hand hot water. In other words, the water is comfortably hot when you place your hand in it. If uncertain, boil some water, then pour 1 cup in a bowl. Add another cup of room temperature water to it. Then tip in the bulgur wheat. Soak the bulgur wheat for 15 minutes.When done, drain, then, using a fine sieve, rinse the bulgur wheat until the water runs clear, give a good shake or two to get rid of excess water and place in a large salad bowl.
Let's chop everything up (while the bulgur wheat is soaking)
Chop the parsley up fairly finely and place in the bowl.
Pick the mint leaves off the stem, chop finely, and add to the bowl.
Chop the tomatoes into tiny pieces, no bigger than 1 cm, add to the bowl, along with its juices.
Chop the whole spring onion (green & white), and add to the bowl.
In a small bowl or measuring jug, mix the dressing ingredients together and give them a quick whisk. Pour the salad dressing all over the chopped ingredients.
Using a large salad spoon/fork, gently mix the dressing in, using lifting movements. Done! Best served immediately, but can be kept, covered, in the fridge for up to 3 hours.