1 Add bulgur to 200 ml (approximately 3/4 cup) boiling water, season with salt, cover and cook over medium heat until tender, about 20 minutes.
2 Meanwhile, peel the cucumber, cut in half lengthwise, remove the seeds and grate cucumber coarsely on a box grater.
3 Drain cucumber well and mix in a small bowl with the yogurt.
4 Rinse mint, shake dry, pluck leaves, chop finely and add to the yogurt.
5 Peel the garlic and pass through a garlic press into the yogurt mixture. Stir in 1 teaspoon olive oil and season with salt.
6 Let bulgur cool in a bowl, stirring occasionally.
7 Meanwhile, cut the watermelon into thick slices (about 2 cm or approximately 1 inch). Cut melon flesh into 2 cm (approximately 1-inch) cubes.
8 Rinse the parsley, shake dry and pluck the leaves. Combine with the melon and the bulgur.
9 Squeeze juice from lemon and put 3 tablespoons juice in a small bowl. Season with salt and cayenne pepper, then mix with remaining olive oil. Add to bulgur mixture and let stand for 10 minutes. Season again to taste and serve with mint tzatziki.