In a small saucepan, bring the water and bulgur to a boil. Turn off the heat and cover with a lid. Let the bulgur sit for 10 minutes, and then drain the excess water. Fluff the bulgur, set aside and cool to room temperature. In a large mixing bowl, toss together the cooled bulgur, cucumber, tomatoes, parsley, cilantro, mint, garbanzo beans, and cottage cheese. In a small bowl, whisk together the lemon juice and the olive oil. Add to the salad and mix. Sprinkle with pepper and serve.