The longer this one sits, the better it gets! ...and if you are gluten-free, you can absolutely substitute cooked quinoa for the bulgar wheat. That swap will just change the macros slightly.
In a medium bowl, pour the boiling water over the dry bulgar wheat, stir to combine, and set it aside to soak for 35-45 minutes.
In a small bowl, whisk together the lemon juice, olive oil, cumin, salt, and pepper to make the dressing.
Add the soaked bulgar to a large bowl, coat the bulgar with the dressing, add the herbs and the vegetables, toss to combine, and enjoy!