Add the bulgur to a big bowl and soak it in hot water (add just enough so everything is just submerged). Let it rest for 20-30 minutes and fluff it up afterwards.
In the meantime, slice the green onion and finely dice the white onion. Remove the watery tomato-seeds and finely dice them as well. Cut the mint leaves, as well as the parsley (also the parsley stems) into small pieces.
Add everything to the bulgur, drizzle over olive oil, 2 tablespoons of lemon juice and season with salt & black pepper. Mix, taste and adjust the seasoning. Optionally add pomegranate seeds.
