Tip the bulgar wheat into a heatproof bowl. Pour in 150ml boiling water and add a pinch of salt. Stir to mix, then cover the bowl with a plate. Leave to soak for 10 mins. The bulgar wheat will suck up all the water.
While the bulgar soaks, peel or scrub the carrots. Roughly chop them and add to a food processor or blender. Blitz till they look like couscous. No processor? Just coarsely grate the carrots, then roughly chop them. Scoop them into a large bowl.
Pit and finely chop the dates. Finely chop the mint leaves, and the parsley leaves and stalks. Peel and grate the garlic. Zest the lemon. Add it all to the carrots. When the bulgar wheat has finished soaking, drain off any excess water then add the bulgar to the bowl too. Toss it all together to mix.
Add a good squeeze of lemon juice and 2 tbsp olive oil to the bowl. Season as needed and mix together.
Set a dry frying pan over a medium heat. Add the cashews. Toast for 4-5 mins till just golden. Roughly chop them and scatter over the top of the tabbouleh. Serve immediately.