Roasted-Tomato Tabbouleh

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Ingredients

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

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