Bring the broth, ½ tsp (2 mL) of the salt and the pepper to a boil. Put the bulgur in a large heatproof bowl. Stir in the hot broth. Cover and let stand 1 hr.
Meanwhile, combine the diced cucumber and tomatoes in a bowl. Stir in remaining ½ tsp (2 mL) salt. Let tomato mixture stand until the bulgur finishes soaking. Drain off and discard the liquid from the tomato mixture. Mix cucumber and tomatoes into the bulgur, along with the parsley, green onion, mint, olive oil, lemon zest and juice and garlic. Cover and chill at least 2 hr.
Stir and bring to room temperature. Adjust seasonings if required before serving.
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