Tabbouleh

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1 cup bulgur wheat (fine-medium grind)

2 cups hot water

1 pound ripe tomatoes, seeded and chopped (about 2 cups)

1 bunch green onions, white and green part, finely chopped (about 1 cup)

1 hothouse cucumber, halved, seeded and diced (about 2 cups)

2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)

1 bunch fresh mint leaves, finely chopped (about 1/2 cup)

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper

2 lemons, juiced

1/4 cup extra-virgin olive oil