Baby Tomato and Fresh Herb Tabbouleh

• 1 cup bulgur wheat
• 2 pinches kosher salt, plus 1 teaspoon
• 1 1/4 cups boiling water
• 1/2 cup finely chopped flat-leaf parsley leaves
• 1/2 cup finely chopped fresh mint leaves
• 1/4 cup finely chopped fresh chives
• 1 pint baby tomatoes, washed and quartered
• 1 lemon, juiced
• 1/3 cup extra-virgin olive oil
• Freshly ground black pepper, about 15 grinds

1. Combine bulgur, a couple pinches of salt, and boiling water in a heat-proof bowl.
2. Cover tightly with plastic wrap and let stand 20 minutes (check the directions on the packaging for your particular bulgur).
3. Unwrap plastic and fluff with a fork.
4. Toss bulgur with remaining ingredients and season, to taste, with salt and pepper.
5. Serve chilled or at room temperature.

bulgur wheat, kosher salt, boiling water, flatleaf parsley, mint leaves, fresh chives, baby tomatoes, lemon, extravirgin olive oil, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/dave-lieberman/baby-tomato-and-fresh-herb-tabbouleh-recipe.html (may not work)