Bring water to boil in a medium saucepan. Turn off heat and add dry bulgur wheat to pan. Cover and let sit for 1 hour.
Chop cucumber, scallions, and tomato and herbs.
In a large bowl, mix chopped vegetables and herbs.
Uncover bulgur wheat, fluff it with a fork, and squeeze out any unabsorbed water. Add the cooked wheat to he bowl of vegetables and herbs.
Squeeze juice from lemon and add juice to the bowl. Then, add spices, oil and vinegar, and adjust to taste.
Refrigerate for about an hour to let flavors meld.
Stir, adjust seasoning again, and serve.