How to cook
Here is a different way to prepare the bulgur, which I enjoy a lot, and would like to share with you. Instead of soaking it in hot water, I suggest the following method:
Pour on top of the bulgur 2 tbsp. of extra virgin olive oil, some salt and stir well so each grain is coated with the oil. Pour 1 cup of cold water and set aside.
After a few minutes the bulgur will absorb the liquid, but will still be raw. Steam it for 6-8 minutes and it will be perfectly cooked. If you don't have a steaming device, you can pour a little hot water for the bulgur to absorb.
Following this method makes the bulgur more flavorful and grainier.
Add the the garlic and the chives, finely chopped as well. Mix all four ingredients with a tablespoon of lemon juice and set aside.
Chop the peppers, spring onions, tomatoes (seedless if possible), and olives into fine dice.
Add the spices, salt, olive oil, and lemon juice and mix well.
Add the chopped vegetables, as well as the herb mix to the bulgur and leave in the fridge to cool before you serve.