Tabouleh-Minty Garden Wheat Salad

1 cup bulgur wheat

1 cup cold water

1/2 cup fresh lemon juice

2/3 cup extra  virgin oil

1 cup fresh mint leaves, coarsely chopped

1 cup fresh Italian parsley, (flat leaf) coarsely chopped

1 cup fresh basil leaves, coarsely chopped

1/2 cup finely diced red onion

2 teaspoons minced garlic

1 teaspoon coarsely ground black pepper

1/2 teaspoon salt

2 cups grape tomatoes, slice in halves

1 large cucumber, peeled, seeded and diced

Fresh mint leaves for garnish

1) Combine the bulgur wheat, water, lemon juice, and 1/3 cup olive oil in a large bowl. Mix well and set aside for 30 minutes at room temperature. The fluff the mixture with a fork.

2) Coarsely chop the mint, parsley and basil leaves. Toss the mint, parsley, basil, red onion, garlic, pepper, salt and remaining 1/3 cup olive oil with a fork into the bulgur wheat.

3) Add the tomatoes and cucumber and toss again gently. Adjust seasoning and allow to stand loosely covered for at least thirty minutes for the flavors to come out.

4) Garnish with fresh mint leaves.

6-8 portions