Put the bulgur in a large bowl and cover with boiling water. Allow the bulgur to sit about 20 minutes – it will be soft but still have some bite to it. Drain excess water and allow to cool to room temperature. Add the celery, pomegranate seeds and walnuts, pour the dressing over and stir to blend. Add the parsley and dill and gently stir. Taste and adjust seasoning if necessary.