In large bowl, pour enough boiling water over 1 c. bulgur wheat (medium ground, not fine) to cover well. Add a bit more later, if needed. Allow to sit and absorb until wheat is light and fluffy—it should still have a tiny bit of crunch though.
Meanwhile, finely chop a large bunch of parsley (about 30 stems). Thinly slice 4-5 green onions. Peel and dice 1 cucumber. Remove leaves of a good spearmint until you have ¼ c., then mince them.
Drain bulgur, pressing out excess water, if needed. Add herbs and veggies. Sprinkle with 1 tsp. salt. Stir. Add ¼ c. olive oil and ½ c. freshly squeezed lemon juice, freshly ground pepper, and a dash or two of cumin. Taste, and add salt or pepper if desired. Refrigerate for 30 min., to allow flavors to blend.
This is a basic recipe, a traditional form. However, depending upon the region of the Middle East, other ingredients, such as tomatoes, black olives, garbanzo beans, or radishes may be added. Think of it as Middle Eastern salsa! Traditionally this is served with pita bread, or on lettuce leaves as a type of sandwich. However, it can also be used as a salad, or served on crackers as an appetizer.