Start by boiling enough water to cover the fine bulgur completely. Once boiling, pour the water over the bulgur in a mixing bowl, ensuring it's fully submerged. Cover the bowl and let it rest for 15 minutes.

While the bulgur soaks, slice the scallions thinly and dispose of the tough ends. Dice the ripe plums into small pieces. Mince the Fresno chile to desired heat level. Chop the mint and parsley finely.

In a large mixing bowl, combine sliced scallions, diced plums, minced Fresno chile, chopped mint, and parsley. Squeeze the lemon juice and drizzle in olive oil. Mix gently to blend the flavors.

After the bulgur has soaked, fluff it with a fork and drain any excess water. Add the bulgur to the plum-herb mixture and mix until well incorporated.

Gently toss all components together, and adjust seasoning with kosher salt and black pepper. Add more olive oil for moisture if desired.

For best flavor, let the tabbouleh rest for at least 30 minutes at room temperature before serving.