Ingredients

• 1/2 cup medium- or fine-grain bulgur
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 2 cups finely chopped fresh flat-leaf parsley (about 3 bunches)
• 3/4 cup diced red onion
• 2 medium tomatoes, seeded and diced
• 1/3 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh basil
• 3 tablespoons finely chopped fresh dill
• 3 tablespoons finely chopped fresh cilantro
• 1/3 cup fresh lemon juice

Instructions

1. Bring a kettle of water to a boil. Stir together the bulgur and 1 tablespoon of the oil in a heatproof bowl. Add boiling water to cover. Cover the bowl tightly with plastic wrap and let stand for 15 minutes. Drain in a sieve, pressing on the bulgur to remove any excess liquid.
2. Transfer the bulgur to a large bowl and toss with the remaining 1 tablespoon oil and the rest of the ingredients until everything is well mixed. Cover and refrigerate for at least 3 hours. Serve cold.