Place your Bulgar wheat in a bowl and cover it with warm water. Cover the bowl and leave for 20 minutes to soften.
Meanwhile, using a sharp knife chop up your parsley as fine as you can. Be careful not to press down on it too much, you don't want to bruise your parsley. Once chopped place it directly into your serving bowl.
Dice your tomatoes and add into the parsley.
Slice your spring onions very thinly and also toss them into the parsley.
In a separate bowl, mix the olive oil, lemon juice along with the sugar. Taste it to see if you need a pinch more sugar.
Drain the Bulgar wheat if there is any remaining water and toss it into the salad.
Gently mix the dressing into the salad when you are ready to serve.
This salad is best eaten on the day of making. If you want to make it in advance then keep the dressing separate if possible. Left overs are edible the next day. Keep in the fridge in an airtight container.