Bring two cups of water to boil in a large saucepan. Add a cup of bulgar. Cook on medium-low heat until all the water is absorbed and it is soft. Fluff it with a fork. Heat a teaspoon of olive oil in a skillet. Add a tablespoon of currants and a tablespoon of peeled pistachios and a tablespoon of broken cashews. Add a quarter cup pitted green olives. Next add quarter cup of diced onions and saute it. Add the cooked bulgar and mix it well. Add a handful of chopped coriander and mint leaves and a teaspoon of lemon juice. Serve it with a dollop of unsweetened Greek Yogurt seasoned with a pinch of sea salt and roasted cumin powder. This salad goes well with spiced eggplant steaks.
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