Boil water and pour over bulgur wheat. Let soak for 30 minutes or until all the water is absorbed.

Chop cucumber, onion and tomato into small pieces and add to the bulgur wheat.

Chop up parsley, scallions and mint and add to bulgur and veggie mix.

In a separate bowl, mix olive oil, juice from lemon, salt and pepper and then add to the bulgar mix.

Chill in the refrigerator for an hour, and serve chilled or at room temperature.