In a small saucepan combine bulgur and water. Bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Remove from heat. Let stand, covered, for 10 minutes.
Meanwhile, in a large bowl whisk together lemon peel, lemon juice, oil, thyme, and salt. Add bulgur; toss to combine. Gently stir in blueberries, cucumber, parsley, and green onion. Cover and chill for at least 4 hours or up to 24 hours, stirring once or twice.
Just before serving, add spinach to bulgur mixture; toss gently to combine. Divide tabbouleh among nine serving plates.