Pour the boiling water over the bulgur and let stand until tender and the water is absorbed (20 to 40 minutes depending on the age and type of bulgur). Drain any excess water and fluff with a fork.
Add the parsley, mint, scallions, fruit, and nuts.
Mix the lemon juice, oil, salt, pepper, and cinnamon. Drizzle over the salad and toss to coat.
Cover and refrigerate for several hours to let the flavors meld. Serve cold or at room temperature.