Tabbouleh (Serves 4 to 6)

1/2 cup fine burghul (crushed wheat)
3 medium fresh, ripe tomatoes, finely chopped
1 cup fresh parsley, finely chopped (preferably flat-leaf) 
1 cup finely chopped onions
1/3 cup fresh mint, finely chopped
1 cucumber, finely chopped
1/3 cup lemon juice
1/3 cup oil
1 tablespoon salt
3/4 teaspoon black pepper
1/2 teaspoon nutmeg
1 teaspoon cinnamon 
1 teaspoon paprika
3/4 teaspoon cumin