1. Rinse all vegetables and let dry, 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 the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.
2. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry. Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice.
3. Finely chop onions and mix with 7-spices. Finely chop the cucumber. Mix everything together.
4. Add the lemon juice on top of the dry Burghul, combine with the chopped herbs and vegetables, add the olive oil and salt, and mix lightly with a fork. Serve immediately.