Bring 1 cup of water to the boil and pour over bulgur wheat in a heat-proof bowl. Stir in a 1/2 tsp of salt. Allow to soak for 30 minutes, until the bulgur is swollen and 'al dente'. All the water should have been absorbed and you can proceed with the recipe (if some water remains, just drain and squeeze the bulgur dry with a clean kitchen towel). Empty into a large bowl.