Roasted-Tomato Tabbouleh

• 1 cup bulgur wheat
• 1 cup boiling water
• 1 cup loosely packed fresh basil leaves, finely chopped, plus whole leaves for garnish
• 1 cup loosely packed fresh mint leaves, finely chopped, plus whole leaves for garnish
• 1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped, plus whole leaves for garnish
• 4 plum tomatoes (10 ounces total), cut into wedges
• 1 garlic clove, minced
• 2 tablespoons sherry vinegar
• 1 tablespoon extra-virgin olive oil
• 2 scallions, white and pale-green parts only, thinly sliced
• Juice of 1 lemon
• 1 1/2 teaspoons coarse salt
• Freshly ground pepper, to taste

1. 1. Preheat oven to 425. Place bulgur in a heatproof bowl, add boiling water, and stir. Cover tightly, and refrigerate until liquid has been absorbed, about 1 hour.
2. 2. Combine chopped herbs. Toss tomatoes with garlic, vinegar, 1 teaspoon oil, and 2 tablespoons chopped herbs on a rimmed baking sheet, and roast until tomatoes begin to soften, about 12 minutes. Let cool.
3. 3. Add roasted-tomato mixture, remaining chopped herbs, scallions, lemon juice, salt, pepper, and remaining 2 teaspoons oil to bulgur, and gently toss. Garnish with whole herb leaves.

bulgur wheat, boiling water, basil, mint, parsley, tomatoes, garlic, sherry vinegar, extravirgin olive oil, scallions, lemon, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/roasted-tomato-tabbouleh-50074639 (may not work)