1. For Tabbouleh Salad, place bulgur in a large heatproof bowl and pour in 3 cups boiling water; stir and cover. Let bulgur soak until tender, about 40 minutes. Drain in a fine-mesh sieve and transfer to a dry bowl. Stir in tomatoes, parsley, cucumber, scallion, dill, juice, and 2 tablespoons oil; salt and pepper to taste.
2. Preheat broiler. Lightly oil a baking sheet. Rinse halibut and pat dry. Arrange on prepared baking sheet and brush tops with remaining 1 teaspoon oil. Stir together cumin, paprika, cinnamon, and season with salt; sprinkle over halibut.
3. Broil about 4 inches from flame without turning until golden on top, about 4 minutes. Turn broiler off and turn oven on to 450 degree F; roast halibut until just cooked through, about 4 minutes more. Serve over Tabbouleh Salad. Makes 4 servings.