Place the bulgur wheat in a large heatproof bowl. Coat the bulgur wheat in half of the olive oil before pouring over the boiling water.
Cover the bowl tightly with clingfilm and let it stand for 10 minutes.
Drain the bulgur wheat through a sieve, pressing on it to remove any excess water.
Transfer to a large mixing bowl and toss with the pepper and tomato. Add the rest of the olive oil, lemon juice and chopped herbs before stirring well.
Season to taste before chilling. Spoon into bowls and serve cold.
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