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Rinse all vegetables and let dry on a paper towel, especially the parsley and mint.
Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of excess moisture.
Cut stems off mint, and finely chop the leaves. Spread on a paper towel and let dry.
Finely chop tomatoes into small cubes ⅓in then place in strainer to get rid of the excess juice.
Finely chop onions, drain then mix with the 7-spices, set aside.
Finely chop the cucumber
Soak the bulgur in half of the lemon juice with a bit of salt.
Only once ready to serve, mix all ingredients together well, drizzle with olive oil and the leftover lemon juice. Add a bit more salt if needed.
Serve as a side salad along with some lettuce leaves.