Place the bulgur in a medium bowl, cover with 1 cup hot water, cover tightly with plastic wrap, let sit for 20 minutes if using fine bulgur or 55 minutes if using coarse, until all the water has been absorbed. Uncover and fluff with a fork.
In a small bowl, whisk together the olive oil, lemon juice, cumin and salt.
Pick the leaves and tender stems from the parsley and mint and make sure they are completely dry.
Working with a few handfuls at a time, chop the herbs.
Add the herbs to a large bowl with the bulgur, green onions, tomatoes, pine nuts, and almonds.
Toss with the lemon-olive oil mixture, season with more lemon and salt to taste.
Let sit for 5 minutes before serving. Recipe inspired by Adeena Sussman from her book Sababa.
