Lemon and Fresh Herb Tabbouleh
['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']
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.
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