Cut each sun-dried tomato half into 4 pieces. Place broth, bulgur, and sun-dried tomatoes in a 3-quart pot; stir. Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 10 minutes or until bulgur is tender and liquid is absorbed.
While bulgur cooks, prepare rest of ingredients. Chop green onions, including the green tops. Mince parsley. Set prepared onions and parsley aside. Peel garlic and press through garlic press. To make dressing place pressed garlic, lemon juice, and oil in a small mixing bowl; mix well.
Place cooked bulgur mixture, chopped onions, minced parsley, and dressing in a large serving bowl; mix well. If desired, garnish with lemon slices or parsley sprigs. Either serve immediately or refrigerate and serve chilled.