Onto the rest Now, pour the bulgur wheat into a shallow bowl and pour in very hot water (or chicken/veg stock) just enough to cover it and set aside to allow the wheat to swell up. Strip the mint leaves off the stems and discard the stems (They are very bitter). Now combine the mint leaves, parsley and basil (chopped stems included) on a chopping board and using a large knife or herb chopper chop up fairly roughly all the herbs. Throw them into a large bowl. Into the same bowl throw in the chopped spring onions, cherry tomatoes, radishes, pomegranate seeds, chopped peppers, the sweet pickled chillies, green olives, and the black olives. Also drain the soaked green raisins and add them too. Mix like a crazy, making sure not to bruise the herbs, pomegranate seeds or break up the tomatoes. Set aside.