Fregola Tabbouleh

In a large saucepan of boiling salted water, cook the fregola until al dente, 10 minutes. Drain; spread on a plate to cool.

In a medium bowl, whisk the olive oil with the lemon juice. Add the minced parsley and mint, the cucumber and garlic and toss. Add the fregola and tomatoes and toss again. Season with salt and serve at room temperature.