Once the bulgur has cooled, transfer it to a large bowl. Add the scallions, cucumber, mint, and parsley. Toss well. Add the olive oil, lemon zest and juice, salt and pepper to taste, plus oregano and cinnamon. Toss gently to combine. Add the blueberries and pistachios, then taste for seasoning. Adjust as needed. Add the feta and toss very gently to combine. Refrigerate until cold, about 1 hour before serving. Leftovers are amazing!