Mix the lemon juice, olive oil, garlic, and 1 tsp. salt in small bowl. Mix well. Drizzle over Bulgar in large serving bowl.
Layer onions, tomatoes, parsley, mint, dill weed, cucumbers, and bell pepper over the Bulgar mixture. sprinkle with 3/4 tsp salt and pepper. Chill, covered with plastic wrap, for 24 to 48 hours before serving.Serves 8 to 10
This dish looks great layered in a glass trifle bowl.