Cover bulgur with warm water and soak for 15 minutes. Squeeze out excess water. Mix in the lemon juice, crushed garlic , salt and pepper. Allow this to rest until bulgur is soft, about 30 minutes.
Wash the mint and parsley well and dry it. Chop parsley and mint finely using a knife or food processor (if using a food processor it helps to use the pulse in order to prevent chopping to fine and turning the herbs to a puree).
Combine the mint, parsley, scallions and tomatoes and bulgur mixture . Toss with olive oil as desired. Add lemon juice, salt or pepper as desired to adjust the taste.
Serve with small romaine lettuce leaves, use them as scoops.