Serves: 6

1 cup bulgur wheat
2 cups boiling water
1 cup diced seedless cucumber
14 cherry tomatoes, quartered
1/2 cup finely chopped fresh parsley
1/4 cup snipped fresh chives
2 tablespoons finely chopped fresh mint
1 clove garlic, minced
4 tablespoons olive oil
2 tablespoons lemon juice

Place bulgur in large bowl; stir in boiling water. Cover and let stand for 30 minutes. Drain well; let cool to room temperature.
Stir in cucumber, tomatoes, parsley, chives and mint.
Combine garlic, oil and lemon juice; pour over salad and mix well.
Season with salt and pepper. Refrigerate for 1 hour.
Remove from refrigerator 15 minutes before serving.