In a large heatproof bowl, cover the bulgur with 2 inches of boiling water and let stand until softened, about 20 minutes. Drain and press out the excess water; let cool. Return the bulgur to the bowl and add the tomatoes, scallions, parsley and Ratatouille Spirals.
In a small bowl, whisk the lemon juice with the olive oil and season with salt and pepper. Pour the dressing over the tabbouleh and toss well.
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