Bring the broth to a boil. Pour over the bulgur in a medium bowl and let sit 30 minutes. Drain off any excess broth through a fine sieve; spread on paper towels to absorb excess liquid. Add the green onions, peas, zucchini, carrot, parsley, mint, and lemon peel to the bulgur. In a small jar combine 4 Tbsp. lemon juice, olive oil, garlic, salt, and pepper. Pour over the salad and refrigerate. Just before serving taste and add the additional lemon juice if necessary.